"Beef" Stew

This is the only time of year that I really miss the whole meat-eating thing. And really, it's not that miss meat, because when I think about it, it grosses me out, but I miss the flavors and textures that are often associated with meat. There are some products out there that sort of mimic the texture and flavor of meat. I hate how processed these items might be, but sometimes you have to make concessions. One of our (meaning mine and the child's) favorite meat substitutes is Gardein beefless tips.

I will post my adapted recipe and then the original recipe.

Jaime's "Beef" Stew with Barley inspired/adapted by Joy of Cooking's Beef Stew
1 bag of Gardein's beefless tips (next time I will add 2 bags)
3 carrots peeled and chopped into 1" pieces
3 potatoes peeled and chopped into 1" pieces
1/2 of a large onion
2 cloves of garlic (run through garlic press)
6 c. of water
3 vegetable boullion cubes
1/2 c. frozen corn
1/2 c. frozen peas
1 c. barley
liquid smoke (adds a good smokey flavor to "meatless meat" and many other meatless soups)
soy sauce
rosemary, thyme, sage, ground chipotle pepper, pepper (all to taste)
olive oil

• Pour olive oil into hot pot and add onion, garlic, carrots, and potatoes. Saute until onions are translucent.
• Add water and boullion cubes
• Flavor with liquid smoke and soy sauce (I don't measure, just a couple shakes of each)
• Shake in all the herbs according to your tastes (I add extra chipotle)
• Add frozen vegetables
  
• Add meatless beef tips
• Bring to boil
• Add barley and bring back to boil for 10 minutes, or until barley is tender.
• Serve; and, like most soups/stews, taste even better the next day!
  

Beef Stew (basic recipe)

Pat dry:

• 2 lbs. boneless stewing beef cut into 2" cubes

Season the meat with:

• 1/2 - 1 tsp. dried herbs (thyme, marjoram, savory, oregano, and/or basil)
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper

Dredge the meat with:

• 1/2 c. all purpose flour

Shake off excess flour. Heat in a dutch oven over med-high heat:

• 2 tbsp. olive or vegetable oil, bacon fat, beef drippings, or other fat

Add the meat in batches & brown on all sides, being careful not to crowd the pan or scorch the meat. Remove with a slotted spoon. Pour off all but 2 tbsp. of fat from pan (add more if needed). Add:

• 1/2 c. chopped onions
• 1/4 c. carrots
• 1/4 c. chopped celery
• 1/4 c. chopped leeks (optional)

Cover and cook, stirring often, over medium heat until the onions are softened, about 5 minutes. Add:

• 2 bay leaves
• 1/2 - 1 tsp. of the same herbs used to season the meat
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper

Add enough to cover the meat at least halfway:

• 2-3 c beef or chicken stock, dry red or white wine, or beer

Bring to a boil. Reduce heat, cover, and simmer over low heat until the meat is fork-tender. 1 1/2-2 hours. Add:

• 2 -3 carrots, peeled and cut into 1" chunks
• 3-4 boiling potatoes, peeled and cut into 1" chunks
• 2 turnips, peeled and cut into 1" chunks
• 2 parsnips, peeled and cut into 1" chunks

Cover and cook until the vegetables are tender, 35-40 minutes. Remove the pan from the heat and skim off any fat from the surface. Taste and adjust the seasonings.