Vegan Beef And Barley Lobscouse Stew Food

BARLEY VEGAN BEEF STEW RECIPE

Barley Vegan Beef Stew Recipe image

Hearty vegan beef stew with barley, tomatoes, veggies and beefy TVP or soy curls. Enjoy all the classic flavors of your favorite stew without any of the fat and cholesterol, an oil free plant based recipe loaded with protein, flavor and healthy carbs. No beef!

Provided by Florentina

Time 1h10m

Number Of Ingredients 15

Ingredients

2 cups beefy TVP ((use soy curls for WFPB & Plantricious))
1.5 cups barley (pearled or hulled)
1 yellow onion (diced)
3 cloves garlic (minced)
3 carrots (sliced into 1/2 inch rounds)
2 celery ribs sliced
1 sprig rosemary (or 8 sprigs fresh thyme)
2 leaves bay
2-3 tbsp nutritional yeast (optional)
1 tbsp smoked paprika
1/2 tsp chili powder
10 cups vegetable stock ((no salt))
28 oz can San Marzano tomatoes lightly crushed
1/3 cup fresh parsley (chopped)
S & P to taste

Steps:

Preheat a heavy bottom stock pot over medium heat. Add a splash of water or veggie stock and sautee the onion with a pinch of salt until translucent. Add the carrot and celery and cook a few more minutes until they begin to soften. (Add more liquid if needed to create more steam).
Add the garlic and give everything a good stir until the garlic is fragrant. Sir in the smoked paprika, chili powder, bay leaves and rosemary.
Add the beefy TVP or soy curls, barley, crushed tomatoes, veggie stock and nutritional yeast then bring everything to a simmer. Cook on medium low heat for 45 minutes to one hour until the barley is cooked through and the TVP has reached your desired tenderness.
Taste and adjust seasoning with salt and pepper and the heat level with more chili powder or chili flakes. Stir in the fresh parsley and serve hot with crusty bread. (If you want to indulge with a drizzle of olive oil feel free to do so at this point, omit for Whole Food Plant Based and Plantricious diets).

Nutrition Facts : Calories 345 kcal, Carbohydrate 60 g, Protein 25 g, Fat 2 g, SaturatedFat 1 g, Sodium 243 mg, Fiber 18 g, Sugar 13 g, ServingSize 1 serving

BEEF BARLEY STEW

Beef Barley Stew image

I like barley, so I knew I had to try this beef and barley stew recipe when I ran across it in a newspaper some years ago. It's nice to have a tasty, filling dish that's lower in fat. -June Formanek, Belle Plaine, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 medium onion, chopped
3 cans (14-1/2 ounces each) beef broth
1 cup medium pearl barley
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
4 medium carrots, sliced
2 tablespoons chopped fresh parsley

Steps:

In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.

Nutrition Facts : Calories 266 calories, Fat 8g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 618mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

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