|Grandma & Grandpa Smith, late 1960's|
|Mom, before Me|
|Grandma & Me, 1967|
|Me & Mom, 1972|
Mom continued making her "famous" beef stew for many years; all of my girls have fond memories of sitting around Grandma's table with a loaf of bread and a big bowl of soup. Even as vegetarians, they would pick out the pieces of beef and just eat the veggies, not willing to give up that taste and experience! Now that mom is gone, and I'm a vegan, I have been searching for the closest facsimile to Mom's. Dad has passed along the original "recipe," of course, but I've never been able to replicate it. I pretty much gave up, thinking we'd all have to settle for a stew-less life, and then this happened..
My daughter Kristyn alerted me to this recipe, and therefore the blog where it's posted. I must've been living under a rock, how is it that I'm just now discovering the Shannons? I love all things vintage and have actually modernized a few retro recipes on my other blog, but these folks took it to a whole new level, tackling the sacred Betty Crocker! A noble effort, with wonderful results! This version is not quite the same as Mom's; hers wasn't as savory/spicy as the Shannon's, but it's close enough. I think that Mom were here she'd give it her seal of approval.
I made a couple of changes using what I had on hand, substituted a bag of frozen mixed vegetables for the carrots/peas, and used veggie broth instead of the bouillon. I didn't have marjoram or celery seed so I left them out this time, but would definitely not prepare this without the creole seasoning! I think it adds a very nice punch without being too spicy.
------- ------------ --------------------------------
1 Package Gardein Beef-Less Tips or Vegan Beef Flavored Seitan
1 Red Onion (sliced)
1 Bag Baby Carrots (8oz)
8 Red Potatoes (cut into chunks about the size of the Gardein Beef-less Tips)
1 Cup Frozen Peas
1 Can Diced Tomaotes
2 Cups Better Than Bouillon - Vegetable (made per instructions on the package)
1 Can Tomato Sauce (8oz)
1/3 Cup Nutritional Yeast or Whole Wheat Flour (the WWFlour will make it thicker -- I like more broth so I went with the NY)
2 Tablespoon Vegan Worcestershire Sauce
2 Teaspoon Braggs
1 Teaspoon Agave Nectar
1 Teaspoon Olive Oil
1 Teaspoon Marjoram Leaves
1 1/2 Teaspoon Thyme Leaves
1 1/2 Teaspoon Onion Powder
1/2 Teaspoon Celery Seed
1 Teaspoon Tony Chachere's Creole Seasoning
Olive Oil Cooking Spray
Black Pepper to taste
Heat oven to 325.
Spray a glass baking dish with Olive Oil Cooking Spray. Place the Potatoes in the dish skin-down. Then a layer of Baby Carrots, then Gardein, and then last layer should be Onion Slices. Then spray with more Olive Oil Cooking Spray. Bake uncovered for 30 minutes, or until the Onions and Gardein are brown. When you remove dish from the oven, separate the Gardein and Onions into a bowl and the Potatoes and Carrots into a Dutch oven.
Mix the remaining ingredients into the Dutch oven. Keep the Gardein and Onions separate for now. Be sure and stir it a few times to make sure the Herbs are mixed in. Put your Dutch oven with the lid on back into the oven and let simmer for another 30 minutes. Check on it and stir during that time once. Remove from heat and taste. This is when you can check to see if your vegetables are tender, and add more Braggs for salt or pepper if it's too bland. I add a few dashes of Black Pepper and put my Dutch oven back in for another 10 minutes because my Potatoes weren't right yet.
Then, mix in Onions and let simmer on your stove top for 10 minutes on a medium heat. This pot should make around 5-6 bowls of Stew. Separate your Gardein into how many servings you think you will want/have. I based mine our soup bowl size. To serve, put one serving of Gardein into your soup bowl and then with a ladle fill the bowl with Stew over the Gardein. This will reheat your Gardein and keep it from getting mushy in the broth.
When you go to out away your leftover Stew, store the Gardein separately.
- - - - - - - - - - - - - - - - - - -
Note: you're not seeing double; I posted a photo of this dish the other day but not the recipe!
Tonight I'll be using the leftover stew to make a quick Shepherds Pie, be sure to stop by tomorrow for recipe/review!