Vegetarian Beef Stew
When the weather turns raw, and the spring storms roll through, I always find myself reaching for a pot of stew. Beef stew — or in this case, my trusty vegetarian version — is the kind of comfort food that makes a chilly, damp day feel a little more forgiving. I build it around whatever rescued vegetables are lingering in the kitchen or stored in the freezer for future use. Always letting them simmer down into an herb‑rich gravy that begs to be spooned over mashed potatoes. Sometimes I deepen the broth with a splash of wine or a generous serving of beer, but the heart of the dish is simple: good herbs, good produce, and something hearty to stand in for the beef. If you don’t have vegetarian meat on hand, mushrooms step in beautifully. For this stew, I am using frozen green beans and carrots from previous rescue produce boxes. Vegetarian Beef Stew 1 tbsp olive oil 1 onion, diced 2 carrots, peeled and chopped pink salt and pepper to taste 2 cloves garlic, minced 1...
