You might be noticing a trend. I am a sucker for soup. I love it. It’s so comforting. It’s so easy. It’s so delicious. I just love soup. One of my favorite stews before turning vegan was this Beef Stew with Beer and Paprika from Pioneer Woman. http://thepioneerwoman.com/cooking/2011/01/beef-stew-with-beer-and-paprika/ I made it with beef or venison and it was always delicious. I was craving it like crazy the other day, but obviously, as a vegan, I had to modify the ingredients. I also knew I was going to be gone most of the day, so I did it all in the crock pot. Super easy. I swapped out the beef for a 10 bean mix I got from the local grocery store’s bulk bins. It still had all the delicious flavor I wanted, and none of the beef or animal products. If you don’t have a crock pot, you can easily follow the recipe I post, but follow The Pioneer Woman’s instructions.
“Beef” Stew with Beer and Paprika
3 tbsp olive oil
1 1/2 cups 10 bean mix, or any other meat sub
1 medium onion, chopped
3 cloves of garlic, minced
1 bottle or can of beer, 12 oz
4 cups veggie stock
2 cups water
1 Tbsp vegan Worcestershire sauce, or soy sauce if you can’t find any
1 tsp liquid smoke
2 tbsp tomato paste
1/2 tsp paprika
1/2 tsp salt
Freshly ground pepper
1 1/2 tsp white sugar
4 carrots, washed and sliced
4 new potatoes, scrubbed and chopped
1 cup peas
1 cup corn
Take all ingredients, except corn and peas and toss them in the crock pot, stir and cook on low for 6-8 hours. About 10 minutes before you want to eat, add in the peas and corn. That’s it. That’s all she wrote.
I put some homemade garlicky croutons on the top of mine, but is also great with a side salad and some crusty bread. It has a really delicious and hearty flavor. It’s much thicker with the beans than it is with the beef because they break apart and thicken the stew as it cooks, so you can always add more liquid if you want. I added a little more beer the next day when I reheated it. But water or veggie stock would do just fine.