on a cold, rainy fall evening there is nothing better than cooking up a big batch of a hearty stew. something that will stick to your bones and keep you warm...thyme, carrots, garlic
all stand out in this warm, flavorful favorite.
i do miss my mother's stew, so i had to figure out a vegan version of my own. i'd say this turned out pretty damn good.
the dry sherry is an absolute MUST in this dish.
hearty “beef” style stew w/ creamy smashed potatoes
1 large can roasted muck duck (you can use 3-4 large portabellas if you are avoiding gluten)
3 carrots – cut into 1in. pieces
3 celery ribs – cut into 1in. pieces
1 small yellow onion – chopped
1-cup small peas
2 cups green beans
2 cloves garlic – chopped
4 cups broth (veggie or mushroom)
½ cup dry sherry
1 tbsp flour
1 tbsp fresh thyme
1 bay leaf
5 medium russet potatoes
½ cup non-dairy creamer
2 tbsp earth balance
2 tbsp olive oil
1 tsp gravy darkener (bouquet is the brand I use)
in a medium pot add 1 tbsp olive oil, onion and garlic, sauté for 5-6 minutes. add your carrots and celery and cook for another 7-8 minutes. you can now add your broth and let simmer for 10-15 minutes.
in the meantime, in a large pot, add 1 tbsp olive oil and mock duck. sauté for 8-10 minutes, browning just a bit. add your dry sherry and cook down. now add your flour so that a thick coat surrounds the mock duck.
you can now pour your stock with veggies into the pot with the roasted mock duck and add your peas, beans, thyme and bay leaf.
bring to a boil and then simmer for 20-30 minutes. if need be, add a little gravy darkener to get it to a rich brown color.
in another large pot, add your potatoes and 1 tsp salt to water and bring to a boil for 10-15 minutes or until soft.
remove from heat; drain and add 2 tbsp earth balance and your non-dairy creamer. mash together very well. add salt and pepper to taste. Set aside until ready to serve.
when the stew is thick and ready to serve, remove the bay leaf, ladle a cup over the fresh smashed potatoes and garnish with fresh parsley (if you choose to).
serve with a pinot noir.