Classic Beef Stew

Growing up as a kid, I always loved my mom’s beef stew. Here’s a much healthier version that’s sure to please.

Soy Curl Recipes


  • 1 C Soy Curls
  • 1 1/2 C chopped onions
  • 6 medium carrots, cut into 2-inch pieces
  • 3 medium potatoes, peeled and cut into 2-inch pieces
  • 1 C sliced celery, about 1-inch pieces
  • 1 can diced tomatoes, undrained
  • 1-2 garlic cloves, minced
  • 2T beef-flavored seasoning (I like McKay’s)
  • 1 T dried parsley leaves
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp chopped rosemary
  • 1 bay leaf
  • 2+ C water (to the desired thickness)



  1. Rehydrate Soy Curls in hot water and set aside.
  2. In a soup pot, combine carrots, onions, potatoes, celery, garlic and seasonings and bring to a boil. Reduce heat and simmer about 30 minutes until veggies are tender.
  3. Drain Soy Curls, cut into 1-2 inch lengths and add to pot along with tomatoes.
    Continue simmering about an hour, until flavors are blended.
  4. You can easily make a thicker broth by adding a few tablespoons of instant potato flakes, if desired.
  5. Serve with warm bread.

Tastes great on the first day, even better a day or two later. Also, freezes well.

You can also add a cup of wilted, finely chopped spinach or kale to increase the nutrient value without altering the basic taste.


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