Tempeh Beef Stew

Yield

2 servings

Prep Time / Cook Time

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Activity Guide

Backpacking, Bike Touring

Ingredients

  • 2 tablespoons oil
  • 2 carrots, diced at home
  • 2 celery stalks, diced at home
  • 1 shallot, whole
  • 1 clove garlic, whole
  • 1.5 cubes beef (or "beef") bouillon
  • 2 yukon gold potatoes, diced at home, and par-boiled or microwaved for 5 minutes
  • 1 8 ounce package tempeh, or 8 ounces of beef chunks, pre-cut at home into cubes

Tools

  • Cutting board
  • Knife
  • Large pot
  • Spoon

Method

  1. Chop shallot and garlic at camp so that the smell doesn’t permeate everything in your pack while you’re hiking.
  2. Heat your pot and add oil, shallot, garlic, carrots, celery, and potatoes. Cook until vegetables begin to get tender, about 2 minutes.
  3. Add beef or tempeh. Cook until the beef/tempeh starts to brown, about 5 minutes.
  4. Add enough water to cover all the ingredients, about 3 cups, and cover to bring to a boil.
  5. Once boiling, add the bouillon cubes (you may want to start with 1 cube and add another half later after tasting). Reduce to simmer.
  6. Simmer until potatoes are tender, about 20 minutes.
  7. Serve with some crusty bread and some red wine.