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