It’s true, it’s not winter, which is usually the stew season, but I haven’t cooked in a few weeks (was out of town for a week, and who cooks when they’re out of town?) and, quite frankly, last week I just didn’t feel like cooking. And I still don’t really feel like cooking. But there’s something to be said for that. When life gets you down, and motivation is scarce, sometimes the best thing to do is to go look at beautiful local produce at the farmers market, choose some ingredients for comfort food, and make yourself get in the kitchen (of course, this really does only apply if you actually enjoy cooking, but, you get the point).
So, with a black and white kitty trouncing behind my footsteps, and Gogol Bordello on the stereo, I made the seitan, made the stew, and drank a beer. And therein lies a little bit of happiness.
“Beef” Stew (WSCC 126)
Faux Beef (La Dolce Vegan: 288)- times recipe x2
2 large onions, coarsely chopped
4 cups broth (I use rapunzel vegan bouillon)
1 ½ tsp seasoned salt
1 tsp garlic powder
1 tsp pepper
6 medium red potatoes, cubed
6 carrots, peeled and cut into ½ inch pieces
1 28 oz can diced tomatoes, undrained (I use fire roasted)
1 15 oz can tomato sauce
Really, I suppose you can use whatever “beef” you wanted. Was toying around with Gardien’s new beef tips, but I would need 2-3 packages I think, and besides, I wanted to make the seitan fake beef from La Dolce Vegan.
Take your “beef” and onions and brown them using a little bit of olive oil in a heavy skillet. Don’t go as far as to caramelize your onions though!
Combine the broth and the remaining ingredients into a stockpot and bring to a low boil. Add the “beef” and onion mixture and bring heat down to a simmer. Cover and simmer for 45 minutes.
Spoon up in lovely bowls and enjoy. Comfort in a bowl.
