This was the most popular entree at the Beauty and the Beast feast, so I’m gonna share the recipe for y’all to make it yourself! Super meaty, hearty, and great as leftovers too!
I based it off of traditional French beef ragout, but using techniques to make sure it worked well with vegan meat substitutes. That’s why the meat is not pressure cooked, and added later.
I’m sure there are plenty of great ways to make this similarly with other subs, like lentils, TVP, etc! Experiment and let me know in the comments how it went for you! đŸ™‚
Ingredients
- 2 packages of lb ground beef substitute (brands like Impossible, Beyond, etc!)
- 4 tablespoons of cooking oil
- 1 large chopped onion
- 6 cloves of garlic, minced
- 1/4 cup all-purpose flour
- 1 large potato, peeled and cut into 2-inch cubes (about 3 cups diced)
- 10 ounces (300 g) baby potatoes, halved
- 2 large carrots, sliced
- 1 medium parsnip, sliced
- 1 red bell pepper, seeded and chopped
- 1-1/2 cup veggie broth
- 1 cup dry white wine
- 14 ounces (410 g) diced tomatoes
- 1/4 cup tomato paste
- 1/4 cup sundried tomatoes
- 4 tablespoons chopped fresh parsley, to serve
- 1 teaspoon of salt
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon paprika
- 3/4 tsp mushroom powder
- 1/2 tsp marjoram
- 1/2 tsp tarragon
- 1/2 tsp celery seed
- 1/2 tsp dried basil
- 2 bay leaves
Note: you can eat this standalone or serve on top of something else, like rice, noodles, etc!
Instructions
Heat 1 tablespoon oil in a skillet over medium-high heat.
Spread out and sear the meat until browned (about 2-3 minutes per side) in batches, adding more oil as needed.
Add the flour and stir to evenly coat the meat.
Transfer browned meat to a bowl and set aside.
Pour oil into the instant pot, set to saute on high. Once the oil is shimmering, add the onion and cook til it’s browned.
Scoot the onions over and add the carrots. Sear them until lightly browned.
Move the veggies over to the side in the pot. Add garlic and cook until fragrant (1 min).
Add wine, stir to loosen the browning on the bottom of the pot.
Add the rest of the ingredients (except tomato paste, bay leaves, sundried tomatoes, and parsley) and mix well. Place bay leaves on top.
Cover and pressure cook for 7 minutes.
Remove the bay leaves.
Add the tomato paste, sundried tomatoes and the browned meat from earlier, stir to combine.
Test your taste before serving and add additional salt or pepper if needed. Garnish with parsley.
Serve over white rice, noodles, or mashed potatoes. Bon Appetit!
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