My quest for meals that will satisfy all of us continues. The two younger boys are unwilling to give up meat and dislike most vegan meals. Oldest son is gradually embracing vegetarianism. I don’t want to cook meat anymore so things are tense.
I bought some President’s Choice Blue Menu Meatless Beef Strips (made by Gardein) to try them out in a traditional beef stew.
Verdict from the meat eaters: yuck.
Verdict from me, having had very little meat in the past five years, and none at all this year: pretty good.
The oldest boy is working so hasn’t had a chance yet to try it.
Everyone liked the biscuits.
Meatless “Beef” Stew
(all measurement approximate)
1 tbsp olive oil
1 onion, diced
1 clove garlic, crushed
4 carrots, diced
1 small turnip, diced
2 ½ cups beef-flavoured bouillon (I used McCormick’s)
½ tsp thyme
½ tsp marjoram
3 tbsp all purpose flour
several grinds of black pepper
1 small sweet potato, diced
6 medium potatoes, quartered
1 package President’s Choice Blue Menu Meatless Beef Strips
Heat the oil in a stew pot over low-medium heat. Add the onion and sauté for a few minutes, until softened. Add garlic, carrots, and turnip and cook for a few more minutes. Add 2 cups of bouillon, thyme and marjoram and bring to a boil. Lower heat to medium.
Place the flour in a jar (Mason or jam, with a well-fitting lid) and add the remaining ½ cup of bouillon. Place the cap on the jar and shake to dissolve the flour. Pour this mixture into the stew and stir well. Add the pepper and potatoes, lower the heat to simmer and cover.
When the vegetables are almost cooked, after about 15 minutes, add the beef strips. I thought they were too big as is and cut them in halves or thirds. Stir and cover again. Simmer about 5-10 minutes more. If the bouillon or stock you have used is unsalted, taste and correct for salt.