Vegetarian Challenge Day 3

Shiner Beer Stew

Let’s cut to the chase. I’m updating another winter classic tonight to mold it to my vegetarian (and Texan) liking. A redux of Guinness Beef Stew.

I bring you:

Shiner Seitan Stew
350 degrees / 45-60 minutes

Olive Oil
1 lb Seitan (or firm tofu) cut into 3/4″ pieces
1 medium onion – chopped
2-3 medium to large red potatoes
1 – 12oz Shiner beer (I used the black lager)
1.5 c vegetable stock
1 T. dijon mustard
1 T. worchestershire sauce
1 T. brown sugar
1 T. poultry seasoning (or mixed herb seasoning)
salt and pepper

Preheat oven to 350. In an oven proof soup pot, brown seitan in olive oil stirring consistantly. Add in chopped onion and saute an additional 5 minutes. Stir in potatoes, beer, stock, mustard, worchestershire, brown sugar, and seasonings. Mix well and cover. Cook in oven for 45-60 minutes or until potatoes are tender and flavors have time to combine.

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