Impossible Beef Stew

Low-Carb Impossible Steak Tip Stew

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4-6

Ingredients

• 1 lb Impossible steak tips
• 3 tbsp olive oil or avocado oil
• 1/4 cup freeze-dried red onion
• 3-4 cloves garlic confit (with a bit of the oil)
• 2-3 tbsp dried mushroom kibble (rehydrated in warm water for 10 minutes)
• 2 cups water
• 1 cube Edward and Sons vegetable bouillon
• 1 cup cauliflower florets, cut into bite-sized pieces
• 2 cups chopped zucchini
• 1/2 cup chopped celery
• 1/2 cup diced carrots
• 1 cup cubed eggplant
• 1 cup diced tomatoes (canned or fresh)
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce (check for vegan if needed)
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp ground fennel
• 1/2 tsp dried oregano
• 1/2 tsp dried sage
• 1/4-1/2 tsp red pepper flakes
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat 2 tbsp oil in a large pot over medium-high heat. Brown the Impossible steak tips in batches, about 3-4 minutes per side. Set aside.
2. In the same pot, add remaining oil and sauté the freeze-dried red onion until rehydrated and softened, about 3-4 minutes. Mash the garlic confit cloves and add them along with a drizzle of the confit oil. Cook for another minute.
3. Stir in tomato paste and cook for 1-2 minutes. Add the rehydrated mushroom kibble (reserve the soaking liquid) and cook for 2-3 minutes.
4. Return the steak tips to the pot. Add water, vegetable bouillon, mushroom soaking liquid, diced tomatoes, Worcestershire sauce, thyme, paprika, ground fennel, oregano, sage, and red pepper flakes. Bring to a simmer and stir to dissolve the bouillon.
5. Add cauliflower, zucchini, celery, carrots, and eggplant. Cover and simmer for 20-25 minutes until vegetables are tender.
6. Season with salt and pepper (go easy on the salt since bouillon can be salty) and garnish with fresh parsley.