CJ’s Faux Beefy Stew Recipe

People wonder what to make vegetarians. Too often it’s a side-dish of veggies or something gotten from the frozen food section. There’s no reason why you can’t make a tasty thick stew that even the carnivores will be happy to be served.

Title: CJ’s Faux Beefy Stew
Servings: 2 CJ-sized bowls, 3 otherwise
Cooking time: 1/2 hour
Preparation time: 15 minutes
Source: Personal Recipe

Ingredients

2 tsp Oil
2 Knorr Vegetable Bouillon cubes
3 Russet Potatoes
1 large Carrot
4 cups water
1 Tbs. Kitchen Bouquet
1 tbs Soy Sauce
1 tbs Worcestershire Sauce
1 dash Pepper
1 dash Salt
2 Bay Leaf
1 tsp Nutmeg
1 tsp Onion Powder
1 tbs Red Wine (optional)
2 tbs Corn Starch
1/2 cup Potato Flakes

Instructions

Peel and cube potatoes and carrots to between 1/4″ and 1/2″ size (1cm). The recipe goes faster if they are first partially cooked in the microwave. Put ingredients in a microwave-safe bowl with a splash of water. Cover with plastic wrap and nuke on medium for 3 minutes and high for an additional 1 1/2 minutes.

Heat oil in a pan set on high. When hot, add carrots and potatoes. Add onion powder. Stir frequently to avoid sticking. After a couple of minutes pour in 1 cup of water and stir to remove the fond (the browned bits) from the pan.

Crumble and add the bouillon cubes. Add remaining ingredients EXCEPT corn starch and potato flakes (and optionally, frozen peas). Bring to boil then lightly cover and simmer for about 20 minutes.

After the time has passed, remove the bay leaves and raise temperature to high. Mix corn starch with enough cold water to form a slurry. When the stew is boiling, (add peas now, if using) stream in the corn starch slurry while also stirring continuously. When the corn starch is mixed, allow the liquid to return to a boil. While stirring, add the potato flakes. Stir until the potato flakes dissolve.

Remove from heat. Serve.