Winter Beef-Style Stew

Delicious recipes from The Pioneers of Plant-Based Food

Winter Beef-Style Stew




  • (1 pack) VBites Beef style pieces
  • 3 tbsp sunflower oil
  • 1 large white onion, chopped
  • 2 Red potatoes
  • 2-3 medium-sized carrots
  • 6-8 Chestnut mushrooms
  • 2 tbsp VBites gravy powder
  • 1 tbsp of vegetable stock
  • 2 sprigs of sage
  • Black pepper
  • Water


  1. Heat 1 tbsp of oil in a large pan and saute the onions.
  2. Add the carrots, potato and vegetable stock and bring to the boil. Then crisp the potatoes in the pan separately.
  3. Simmer for 15-20 minutes Adding the sprigs of sage whole, without removing any leaves.
  4. Dry fry the VBites Beef style pieces searing them on a high heat, carefully sealing each side. Set to one side.
  5. Slice the chestnut mushrooms and fry for 5-6 minutes.
  6. Parboil the potatoes and steam the carrots until cooked through, remove the sprigs of sage and mix in the beef style pieces and mushrooms.
  7. In a cup mix the gravy powder with a dash of cold water to make a paste and stir into the stew. Bring to the boil again stirring constantly to prevent lumps and thicken the stew.

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