Mock Beef Stew
18 ingredients
1 steps
Ingredients
- 10.8 oz bag Chinese Mock Beef Chunks, cut into 1 1/2-inch cubes
- 4 slices veggie bacon
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon sugar
- 1 teaspoon marjoram
- 1 1/2 tablespoons vegetable oil
- 1 medium onion , chopped coarse (about 1 cups)
- 2 medium cloves garlic , minced
- 2 tablespoons unbleached all-purpose flour
- 1 1/2 cup red wine (preferably full-bodied)
- 1 cup water
- 1 can (11 oz), whole tomatoes in juice
- 1 bay leaf
- 1 teaspoon dried thyme
- 4 small boiling potatoes , peeled and halved
- 3 large carrots , peeled and sliced 1/4-inch thick
- 1/4 cup minced cilantro
Directions
-
1{"0":"1. Heat oil in large kettle at medium-high heat. Tear bacon in to small pieces and saute for 1-2 mins. Add onion, salt and pepper; saute until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to saute about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add water, tomato and juice, bay leaf, thyme; sugar and marjoram; bring to simmer. Add mock meat; return to simmer.","2":"2. Add potatoes and carrots, cover, and return to simmer. Simmer until potatoes are just tender, about 1 1\/2 hours. Remove stew from heat. (Can be cooled, covered, and refrigerated up to 3 days.)","4":"3. Stir in cilantro, adjust seasonings, and serve."}
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