That’s like calling smokey tasting turkey strips “bacon”.
There is just one “stew”: beef, potatoes, carrots, onions, brown gravy, maybe a few peas to add color.
Boy do I disagree.
I like stews with ingredients I can pronounce and grow myself, not have to buy at some specialty grocery store that does not exist in our area.
This is great with venison and burgundy
Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon)
Vicky Wasik
We use beef chuck again for our take on boeuf bourguignon, though other cuts will work. You have lots of options when it comes to the wine—pretty much any dry red will work fine, even if it’s been open a few days too long. Because the vegetables that stew with the meat get cooked to death, we replace them with freshly sautéed ones before serving.
Get the recipe for Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon) »
Guess you’ve never had vegan bread bacon. Yeah, vegans are always trying to make everything taste like meat, sigh.
Roll a slice of bread thin with a rolling pin. Cut it into 3 slices. Dunk the slices into a mixture of soy sauce, liquid smoke, maple syrup, Worcestershire, garlic powder and pepper. Fry the slices.
Poor plants have feelings, too!!!