I basically spent a whole day making this stew, and it was totally worth it. I used my crock pot, but it’s not like those recipes that get posted on facebook where you just throw a few things in the pot, go to work and come home to dinner. I kinda had to work for this one.
Saute them in lots of olive oil with 1 chopped onion, two chopped cloves of garlic, black pepper to taste, and a pinch of salt. They don’t need to cook all the way through, this is just to give them, and the olive oil they’re cooking in, a little more flavor.
In a crock pot, add beans (I started with 1 C of dried beans, then quick-soaked them. If you don’t mind waiting about an hour or two longer, you can skip the soaking altogether), mushrooms & mushroom stock, onions and carrots.
My beans were done after about 6 hours. The onions were clear and thin and kind of disappearing – that’s okay, you could taste them in the broth. The broth needed a little spicing up, though, with additional salt and pepper.
I ate mine with the crusty bread I made the other night.
There’s a lot going on in here, it’s very filling. But I have to admit, tempeh is not my favorite. It still seemed bitter to me, even after steaming. Maybe it’s better to steam it, then brown it in oil, then throw it in the stew. I’ll have to experiment.
Overall, the flavor is really simple but wonderful when you eat it fresh. This makes quite a bit, so I’ve eaten leftover a few times already. It’s not bad leftover, but definitely not the same. This would be perfect a group of friends to eat on a chilly night…much like the nights coming soon to Michigan!!!