Vegan Beef Broth

This makes a good vegan broth that can be used in recipes that call for beef broth (such as French onion soup). I’ve had it for a while, and am unsure about the origin of it and how close or distant my version is from the original recipe. Also, as with any broth, you don’t have to follow the recipe exactly. Fill the pot up and just be more liberal with the ingredients! Freeze whatever you don’t need, or refrigerate for a few days.

Step: 1

Saute onion in a large nonstick soup pot over medium heat for 5 minutes. Add celery, carrots, leeks, and garlic; saute for 10 minutes. Add water, parsley, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, lower heat to medium-low, and simmer for 30 minutes.

Step: 2

Add soy sauce, liquid smoke, and vegan Worcestershire sauce; simmer for 1 hour. Remove and discard vegetables and bay leaves with a slotted spoon.

Per Serving: 42 calories; protein 1.3g; carbohydrates 6.9g; fat 1.3g; sodium 357.8mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into few of pieces instead of being cooked all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.