The BEST VEGAN BEEF STEW I’ve Ever Had

[@BoldFlavorVegan]

Some extra notes on this recipe: - If the dough is still crumbly after pushing it down, instead of moving straight to the cutting step, let it rest while you do everything up until putting the pot into the oven. Right before you put the lid on, finish the cutting/frying step and then add to the pot. This will allow the gluten strands to form and for the dough to become one piece and easier to manage. -On the other hand, if your dough is too stiff and it springs back when you try to push it out, let it rest for an hour. Remember: resting seitan dough both (1)forms gluten strands and (2)relaxes the gluten strands. Kneading stiffens them. If resting isn't working, then just cut pieces off the dough. It should be fine as long as you got your gluten to hydration ratio correct as written. - You can prep the dough up to 24 hours before you plan on making the stew. Just make it on parchment and store it wrapped in the fridge until you're ready. Then pop it out for the cut/fry step. - If someone wants to experiment, I'd be interested in seeing if it is possible to fry the dough after pushing it down and THEN cut it into chunks. If it works, this would make the frying step a lot easier. Just be generous with the oil! Think shallow frying. I cut and then fry in the video as this allowed me to be able to shape the chunks as I didn't want oddly shaped pieces. I'd be curious to hear results if anyone tries this.

[@denisecoleman6103]

Made this stew today. Wow... I mean wow. It was so good.

[@BoldFlavorVegan]

You’re the first I’ve heard so far making it! Did you make any adjustments/changes? Always love to catalogue changes people make in the comments for others who are looking to make it.

[@Pmomma100]

I would blend that stock to a liquid for another seitan dish as the liquid added.

[@BoldFlavorVegan]

Love it!

[@magdavanrooyen1907]

Thank you for sharing this recipe. I made the Seitan, fried and freezed it. We only had it today in our stew and what a winner! Thank you so much for the metric measurements. It makes such a difference. You rock!

[@BoldFlavorVegan]

Glad you enjoyed! I’ve been measuring EVERYTHING these days so I’ll keep up with those in future recipes for sure.

[@jlplays5627]

I made my seitan this way tonight and put it in my stew. It’s good, different. I put the red wine vinegar and apple cider vinegar in my stew this time, never did before, and it def gives it a great taste. I put some steak seasoning in my beef along with liquid smoke. Great recipe, thanks for all ur clips!!!

[@professormarceloricci]

Hey dude! I just discovered your channel and I'm in love with it! Great content and cool recipes. Just one tip: Worcestershire sauce is actually pronounced as "wuss terr sherr". As a non-native speaker, I feel a little awkward correcting you, but after all, knowledge is the purpose of our connection here, right? Keep it up!

[@BoldFlavorVegan]

So glad you found the channel and glad you like the recipes! :)

[@littlems.tries-to-fix-it6270]

Holy mother of god that looks incredible!!

[@mrslofish]

That looks absolutely stunning

[@BoldFlavorVegan]

Thanks so much!

[@davidcolin6544]

I LOVE your videos! Yours is one of my few channels where I’ll watch every single video even if I don’t plan on making it.

[@BoldFlavorVegan]

Thanks so much, David! Really appreciate you watching. So glad you enjoy. Comment made my day.

[@KyriusVeritis]

It looks stunning! In my country the "sauce" or the liquid part of the stew would be a little thicker, so I think I'll use a little less of the broth... or I'll have to finish the whole thing with a bit of flour mixed with water, but that's just adjustment for my nation's cuisine, it looks absolutely delicious the way it is. May I ask what wine did you use? It looked very pale, almost like a rosé wine. Also, Mike - Are you planning to make any plant based Christmas recipes? Have a lovely day and thanks for your hard work! 🍀 P.S. - May the year 2023 be your year, you need a million of subscribers right this instant! I believe you'll have them soon, you're the plant based meat alchemist and my favourite vegan butcher! Best wishes from your czech subscriber! 🌿

[@BoldFlavorVegan]

Love that you will take this and make it your own to how you like it! That is what cooking at home is all about. I try and approach my recipes as just a starting point and not the end-all. Also, thanks friend for the well wishes! I have a chicken pot pie recipe coming out soon, just need to sit down and edit the darn thing together :)

[@Karen-bj7lc]

I love that this recipe makes just enough seitan for this stew! It looks like a great meal. Stew and “buttered” dinner rolls. Yum! And leftovers ready to go to look forward too….perfect!

[@BoldFlavorVegan]

Good eye! And I for sure need to make some dinner rolls. Would be amazing with this!

[@jessl1934]

Hey, idk if you've seen this from The Thought Emporium but they dropped a video a little while ago titled "Synthesizing Chicken Noodle Soup From Pure Chemicals" and this recipe of yours made me think about how they discussed the use of (mostly) amino acids to produce beefy flavors and to arrive at their chicken soup flavor. Some of it is really intuitive and it's mostly been popularized in veg cooking (with things like Bragg's Liquid Aminos, Vegemite/Marmite, Golden Mountain Sauce etc.) but I thought that you might find it interesting. It might even be enough of an idea to develop your own recipe(s) from. Keep up the good work!

[@binkuspinkus8400]

cool that you’re making your own veggie broth! glad to have a recipe i trust, but unfortunately you won’t catch me dead making it unless i’m on vacation or something tbh; the stew itself looks awesome though, I’ll have to make the seitan this weekend!

[@binkuspinkus8400]

well, i guess it takes time to make the seitan; it’s not like you boiled the veg for hours, or roasted it first! My bad 😅

[@BoldFlavorVegan]

Yeah! It comes together while you make the rest of the stew :)

[@thaisdaddario1806]

You could make it while you're on vacation and freeze them in an ice cube mold. But store-bought works too 😂

[@ohdoom]

This looks great! Excited to try.

[@BoldFlavorVegan]

Hope you enjoy!

[@scrane5500]

As I have a family history of Cancer I need to avoid the BLV in beef so this is perfect--thanks so much

[@juliedesnick7401]

Can't wait to try this!

[@BoldFlavorVegan]

Let me know how it goes!

[@CFlagg-kq5zp]

Wow your dutch oven looks just like mine. LOL Thanks for the really delicious looking recipe!

[@Kdg_playgames]

I was just talking about stew with my partner! This looks amazing and that steak seitan itself looks like one to remember. Now to replace my broken kitchen scale and I can make this!

[@BoldFlavorVegan]

Nice - I hope you make it and love it. Adjust the veggies to your preference. I really prefer it to be packed with potatoes. What I particularly like about this recipe is how the seitan cooks IN the stew itself. I don't think I've ever seen a recipe where this technique is used, although I'm sure I'm not the first to do it, and it really is a game changer.

[@czeckeredcat]

I bet you could blend those stock veggies, in place of the agar, to thicken the stew 😊

[@thaisdaddario1806]

Looks amazing! I'm about why you do the last part in the oven. Is is very different than simmering it for a while on the stove?

[@rebelcolorist]

Hi! Loving your channel 😍 The mushroom powder you're using... Is it Vietnamese mushroom seasoning, or actual powdered mushrooms?

[@BoldFlavorVegan]

Glad you found the channel! I've used this specific product for years: amzn.to/3KYRH3S

[@rebelcolorist]

@@BoldFlavorVegan Awesome!! I have been using this stuff for years, and just love it!! Thank you for the reply 🤩

[@TheTondalaya1]

DANG!!!!!!

[@BoldFlavorVegan]

😊

[@vilasmanjari3855]

Although it seems to take too long, the end result looks like it is worth trying it with a couple of modifications. But How will you digest those uncooked peas? Plus it was frozen before. People with digestive issues should be careful about such details

[@BoldFlavorVegan]

I just checked my package of frozen peas and it says to heat them above 165F before eating, which will happen if added directly to the stew out of the 400F oven. However, I have absolutely no knowledge about how this affects people with digestive issues. If you add the peas before cooking in the oven it make them mushy, which if that is the texture you want, go for it. If you want to make this faster, there are plenty of places to cut corners here (ex: using store bought stock, store bought seitan). This recipe, and typically all others that I make, are meant for those that want to make as good of a stew as possible as I don't typically focus on quick meals on my channel.

[@mostvaluablepropertiesinc8206]

I kno he didnt just thrownaway those fresh boiled veggies just 2 cut up some more🙄😖⚰️

[@Quantumvibed]

Pls clean your pots!

[@einnnor]

Too many ingridiants