Yes, that’s right “beef” stew for Sunday dinner. Not so unusual you say. But if you’re from my neck of the woods, Sunday dinner was pasta and gravy. And not just any gravy, but the kind that was slow simmered for hours until it was just right. And all that deliciousness was served up at 2 pm.
I was having company for dinner and thought I’d live outside my comfort zone by making something a little different, even, if it was only different to me. So now you’re probably wondering what’s with the quotes, that’s three times now. The stew is vegan. I used tempeh in place of the beef.
I found three recipes for the stew and took what I considered the best bits from each to create my own version. All the usually suspects were there: red wine, mushrooms, onion, garlic, carrots, celery, potatoes, rosemary, thyme, black pepper and salt.
It was suggested, in one of recipes, to dredge the tempeh in flour and then get it crispy. For all the years I’ve been cooking, I’ve never, once, dredged anything in flour. I gave it a go using a gluten free flour blend. It wasn’t one of my best moments, but you live and learn.
The end result was fantastic. Enjoyed the stew and the leftover wine, Merlot by the way. It was very filling and savory to a fault. I took an extra serving much to my chagrin what with the High School Reunion just eight weeks away. Anyway, looks like there will be more “beef” stew for Sunday dinner in the future.
Be on the look out for another test from the kitchen. It’s a sweet this week.