Quorn "Beef" Stew
1 tablespoon olive oil
2 cloves garlic, crushed
6 shallots, peeled and quartered (about 150g)
225g mushrooms, wiped and quartered
20g sauce flour (or plain flour will do)
400ml vegetable stock (homemade or made from cube etc)
2-3 sprigs fresh thyme
1 large bay leaf
1 teaspoon dry, powdered mustard
1 tablespoon Lea & Perrins Tomato & Worcester Table Sauce (or Worcestershire sauce)
2 carrots, scrubbed & trimmed and cut into large chunks
350g new potatoes, halved or quartered if large
1 pack Quorn Beef Style Pieces (150g)
small handful fresh flat leafed parsley
salt & pepper
Add the oil to a large, heavy-bottomed sauce pan. Add the garlic, shallots and mushrooms and saute until the shallots are starting to soften and are lightly browned.
Add the flour and stir will. The flour should bind with the oil and coat the vegetables. Cook over low heat for a few minutes, being careful to break up any lumps of flour and making sure that all the flour is incorporated in the oil and juices from the vegetables. The combined oil & flour is what will thicken the sauce.
Gradually add the vegetable stock, and stir to incorporate it into the oil/flour mixture, The add the bay leaf, thyme, mustard powder & Worcestershire sauce. Stir well, then add the carrots, potatoes and Quorn pieces. Stir again, cover and simmer over low heat until the potatoes and carrots are tender and the sauce is thickened, about 30 mins.
Alternatively, you can pop it into the oven to finish cooking; allow about 45 mins at a moderate temperature.
Stir in the fresh chopped parsley, check the seasonings and serve.
Nutrition Data per serving
Calories (kcal) 376.1
Carbohydrate (g) 52.0
Protein (g) 18.5
Fat (g) 11.3
Fibre (g) 10.8
1 tablespoon olive oil
2 cloves garlic, crushed
6 shallots, peeled and quartered (about 150g)
225g mushrooms, wiped and quartered
20g sauce flour (or plain flour will do)
400ml vegetable stock (homemade or made from cube etc)
2-3 sprigs fresh thyme
1 large bay leaf
1 teaspoon dry, powdered mustard
1 tablespoon Lea & Perrins Tomato & Worcester Table Sauce (or Worcestershire sauce)
2 carrots, scrubbed & trimmed and cut into large chunks
350g new potatoes, halved or quartered if large
1 pack Quorn Beef Style Pieces (150g)
small handful fresh flat leafed parsley
salt & pepper
Add the oil to a large, heavy-bottomed sauce pan. Add the garlic, shallots and mushrooms and saute until the shallots are starting to soften and are lightly browned.
Add the flour and stir will. The flour should bind with the oil and coat the vegetables. Cook over low heat for a few minutes, being careful to break up any lumps of flour and making sure that all the flour is incorporated in the oil and juices from the vegetables. The combined oil & flour is what will thicken the sauce.
Gradually add the vegetable stock, and stir to incorporate it into the oil/flour mixture, The add the bay leaf, thyme, mustard powder & Worcestershire sauce. Stir well, then add the carrots, potatoes and Quorn pieces. Stir again, cover and simmer over low heat until the potatoes and carrots are tender and the sauce is thickened, about 30 mins.
Alternatively, you can pop it into the oven to finish cooking; allow about 45 mins at a moderate temperature.
Stir in the fresh chopped parsley, check the seasonings and serve.
Nutrition Data per serving
Calories (kcal) 376.1
Carbohydrate (g) 52.0
Protein (g) 18.5
Fat (g) 11.3
Fibre (g) 10.8
Posts
2 comments:
Can you let me know what Quorn product you use can only find beef steak slices?
Thanks
sally
Hi Sally. What products Quorn produce and distribute seems to vary quite a bit across locale & time. They used to do a product called "Beef Style Pieces", but they no longer seem to do it (at least in London). I think you could probably use any of their chunkier style "beef" products like the burgers or steaks, cut into chunks. Hope that helps.
Post a Comment