Stew with soy curls, potatoes, carrots, and peas
This Instant Pot vegan beef stew comes together fast, but it doesn’t taste like it!
It’s great by itself or, as my husband insists, perfect with a couple of dinner rolls. 😊
Weeknight Chuckwagon Stew
Equipment
- 1 Instant Pot
Ingredients
- 4 oz 1/2 bag soy curls
- 4 cups vegan beef broth divided into 2 cups and 2 cups
- 1 Tbsp browning sauce
- 4 potatoes chopped into 1-inch cubes
- 4 carrots sliced or half a bag of baby carrots
- 1 small onion chopped
- 3 Tbsp vegan butter
- 1 Tbsp vegan Worcestershire sauce
- 1 tsp minced garlic
- 1 tsp black pepper
- 2 Tbsp cornstarch
- 2 Tbsp water
- 1/2 cup frozen peas
Instructions
- Soak the soy curls in 2 cups of broth and 1 Tbsp browning sauce and set aside while preparing the other ingredients.
- Add the soy curls and liquid to the Instant Pot and turn on saute to heat up.
- Add the potatoes, carrots, onion, and 2 cups of vegan beef broth.
- Add 3 Tbsp vegan butter, 1 Tbsp vegan Worcestershire sauce, 1 tsp minced garlic, and 1 tsp black pepper.
- Set the Instant Pot on high pressure for 10 minutes.
- When the 10-minute pressure cycle is complete, release the pressure.
- Mix 2 Tbsp cornstarch with 2 Tbsp water until combined and add to the stew.
- Stir until thickened.
- Add 1/2 cup of frozen peas. (Or, if you're like my family, add frozen peas as desired to individual bowls since not everyone wants them. 😄)
Tried this recipe?Let us know how it was!
This stew is like a warm blanket, good book and a comfy pair of slippers rolled together. I can’t seem to get enough of it. On top of that, it’s easy to make (requirement for me). The only thing I did different was to cut the pepper in half (but I cut most all spices in half in every recipe). I didn’t have peas for the first batch, but did for the second. Loved the stew both ways.
Thank you; I’m so glad you enjoyed it! 😊