Easy Mock Beef Stew

Here I am, with my stew, almost sweating while I eat it.  Ah, fall... it's not 100 degrees anymore!  I honestly thought the weather was about to become really cold... that's why I ended up making this.  But the weather would not cooperate, and, alas, it's honestly NOT stew weather. 

But back to the recipe.  It was a very thick and satisfying stew, to say the least.  And, like I pointed out to M, it took up all of 20 minutes total of actual working on the dish- the rest was just letting it simmer.  Incredible, if you take into account how much food we actually made.  And good thing it made such a large batch, too, because this is something that I would want large amounts of.  So thick, creamy, and such a rich and deep flavour.  A definate stew to get you into the mood for fall and Halloween.

Easy Mock Beef Stew

Adapted from I Eat Food

Serves 8

1 lb mock beef, chopped
3 tbsp mirin
3 small onions, chopped

4 smallish carrots, coined

4 medium red potatoes, chopped

4 cups water or vegetable broth

1 tbsp plus 1 tsp Better than Bullion Vegetarian Beef flavouring

1 cup crushed tomatoes
2 bay leaves
Pepper and salt, to taste
1 1/3 cups frozen peas
2 tbsp cornstarch mixed with 3 tbsp water

Heat a dutch oven over high heat with a bit of water. Sauté the carrots and onion until tender, about 8 minutes. Add the potatoes, stir, and then add the remaining ingredients except the beef, peas, and corn starch. Stir well, bring to a boil, and then cook, just over a simmer and covered, for 35 minutes. Add the remaining ingredients, and cook for 20 more minutes, until heated through and veggies are tender.