Skip to content

Terkettes Beefy Stew

terkettes-beefy-stew The Tuesday Terkettes recipes just keep getting better and better. This stew is savory and delicious, and is even better the second day. Serve with a crusty French bread.

Serves 4-6.

Ingredients:

  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1-14 oz can diced tomatoes
  • 2 c water
  • 1 Tbsp beef style vegetarian broth mix (i.e. McKay’s Beef Style)
  • 10 oz Terkettes with broth (cut large ones in half)
  • 3 potatoes, peeled and cut in bite-sized pieces
  • 4 carrots, peeled and cut in thick strips
  • 10 oz frozen peas
  • 1 tsp vegetarian Worcestershire sauce
  • 1 tsp molasses
  • 1/4 tsp allspice
  • 1/4 tsp dry basil
  • 1/4 tsp black pepper
  • 1 tsp sugar
  • 2 bay leaves
  • 2 Tbsp cornstarch, dissolved in small amt. of water

Directions:

  1. In a large pot over medium high, heat the oil and sauté the onion until tender.
  2. Add the garlic and saute another minute.
  3. Stir in the tomatoes, water, broth mix, Terkettes, potatoes, carrots, peas, Worcestershire sauce, molasses, allspice, basil, pepper, sugar and bay leaves.
  4. Stir and bring to simmering; cover and turn flame to low.
  5. Simmer covered for 20 minutes.
  6. Check that the potatoes and carrots are fork tender and that there is enough salt in the stew.
  7. Add the dissolved cornstarch and stir carefully until thick and hot.

Leave a Comment

Your email address will not be published. Required fields are marked *