Autumnal Beef Stew

Mmmm beef stew. Beef stew? Yes beef! I love all the veggie substitute meats you can get, and fancied something like Bœuf borgognone for dinner tonight. Unfortunately DH had drunk all the mini bottles of red wine I had stashed away for cooking purposes so I had to raid the beer larder instead! This is what I created, and by gum it was good! I challenge a meat eater to know the difference!

You need:
2 medium onions, roughly chopped
3 sticks celery, cut into inch long chunks
4 carrots, cut into inch long barrels, and then sliced diagonally
1 packet beef style pieces (quorn or asda or tescos sell them)
large handful frozen bacon style pieces (NOT dried bacon bits!!)
couple of good glugs of quality olive oil
1 bottle dark beer (I used Manchester Brown Ale)
1 bay leaf
1 tsp dried oregano
ground pepper
good glug light soya sauce
good glug mushroom ketchup
good glug henderson’s relish
good glug mirin
2 tsp vecon vegetable stock (or marmite!)

Start by sauteeing the onions in the olive oil. Add the bacon bits once the onions are lightly browned. Then add the celery, carrots and beef bits. Saute for a few mins before adding everything else. Bring to the boil and then simmmer for 30-45 mins until the veggies are tender and the sauce had developed.

If you want to thicken the sauce I’d recommend using a beurre manié to avoid lumps. But I like a thin sauce to soak into flattened roasted potatoes. I served the stew with roasties and steamed romanesco cauliflower. Yum yum yum!