This is one of our favourite meals for the cooler weather. Like most of us, I grew up with certain meals that were made by particular family members. This one is a replication of my grandfather’s beef stew. It tastes exactly like it, just without the meat.
My Grandad’s Beef Stew (without the beef)
- 1 tbsp oil
- 2 onions, roughly sliced
- 3-4 sticks celery, sliced
- 3 cloves garlic, crushed
- 2-3 medium carrots, roughly sliced
- 750g whole new potatoes (I halve the larger ones)
- 1 cup whole brown or green lentils
- 400g mushrooms, quartered
- Half a swede, cut into cubes
- 1 tbsp dried rosemary
- 1200 ml boiling water
- 250 ml red wine (I use cooking wine)
- 2-3 tbsp tomato puree
- 1 tbsp yeast extract
- 1 tbsp balsamic vinegar
- 1 tbsp vegan Worcester sauce (I use Chippa)
- 2 tbsp dark soy sauce
- 1 heaped tbsp cornflour
- Heat the oil in a very large lidded pan. Saute onions, garlic and celery until softened.
- Add wine and bring to the boil.
- Add lentils, water, yeast extract, vinegar, tomato puree, rosemary, Worcester and soy sauce.
- Bring to the boil, reduce the heat, put on the lid and simmer for 20 minutes.
- Add carrots, swede, potatoes, mushrooms. Bring back to the boil, reduce heat and simmer for roughly 30 more minutes, or until everything is tender
- Mix cornflour to a smooth paste with just a little water and stir into the stew. Allow to thicken.
- Serve with hunks of crusty buttered bread (I use Pure spread).