Prep Time: 15 minutes
Cook Time: 4+ hours
A few years ago, I somehow got it into my head that it was completely mandatory that our New Year’s Day dinner just had to be something similar to the Dinty Moore Beef Stew that I used to eat as a kid. I'm really sure why. It's never been a tradition to do this on New Years or anything like that. Whatever. I get into certain cravings and can not think of anything else until they happen. So, I set about searching the internet for a suitable recipe that I could tweak into being vegan. I came across a Guinness based beef stew that I thought sounded interesting. Guinness, as I just learned about a year or two ago, is most certainly not vegan. So, although I used Guinness that first time, I’ve since altered my recipe using other stouts. Young’s is what I’ve chosen to substitute the Guinness with, because I like it, but it can become a bit pricey (about $9 for a 4 pack). You can choose any kind of stout that you favor though, the main point is to give a nice little kick to the broth.
Steakless Stout Stew
- 1 can of Young’s Double Chocolate Stout
- 2 carrots sliced
- 2 celery stalks sliced
- 1 potato cubed
- 1 onion diced
- 3 cups of water
- ½ green pepper, diced
- 2 tbsp vegan Worcestershire sauce
- 2 tbsp vegan steak sauce
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp liquid smoke
- 11 pieces of gardien beefless steak tips cut up
- 5 tbsp cornstarch
- Throw all the veggies in your crock pot and turn it on high.
- Pour in the whole can of stout and add the water. Next add your Worcestershire, steak sauce, liquid smoke, salt and pepper and stir. L
- Lightly defrost your "steak" tips so you can cut them into smaller pieces (if you wish-- this isn’t necessary, I just don’t like large chunks of things).
- Add them to the pot and allow your crockpot to heat to boil.
- Later on, at whatever point you have time, add the cornstarch, 1 tbsp at a time, whisking until the sauce is thickened.
*Image courtesy Flickr Creative Commons.