Beef Stew (meatless)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 Pounds imitation beef chunks | |
| ¼ cup all purpose flour | |
| 2 Tablespoons vegetable cooking oil | |
| 4 cups cubed potatoes | |
| 4 cups mixed (frozen peas, carrots, corn and green bean variety) vegetables | |
| 2 onions, cut into wedges | Wash, peel and cut into wedges |
| 3 teaspoons low sodium vegan beef bouillon granules | ( contains yeast) |
| ¼ cup soy sauce | |
| 2 teaspoons oregano | |
| 1 teaspoon basil | |
| ½ teaspoon pepper | |
| 2 bay leaves | |
| 4 cups low salt tomato sauce |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a small skillet, heat oil and flour. Cook on low until light brown. | |
| 2 | Add 2 cups water and bring to a boil. Add beef granules. | |
| 3 | In a large pot (or crock pot) layer potatoes, vegetables, and onion. Add meat. Pour in flour mixture. | |
| 4 | Add soy sauce, oregano, basil, pepper and bay leaf. | |
| 5 | If using a crock pot cook on low heat for 10 to 12 hours or on high heat for 5 to 6 hours. | Cook until internal temperature reaches 145 degrees F for 15 seconds |
| 6 | If using a large pot on the stove top, bring mixture to boil. Reduce heat and simmer for 1 ½ hour or until meat is tender. Discard bay leaves. | Cook until internal temperature reaches 145 degrees F for 15 seconds |
