"Beef" Stew/Stock

Type: Vegan

Serves: 1

Delicious photographs coming soon!

Ingredients:

-1 pinch smoked paprika

-1/3 tsp thyme

-1/4 cup white mushrooms (sliced)

-1/2 one celery stalk (sliced into 1/3 inch thick pieces)

-5 onion rounds (a quarter inch thick)

-1/2 clove garlic

-1/2 cup vegetable broth

-1/2 cup water

-1 tsp rice wine vinegar (you can substitute apple cider vinegar, red wine vinegar, OR white vinegar)

-1 very small drop of hickory liquid smoke

-1-1.5 tsp marmite

-freshly ground/crushed black pepper (to taste/a pinch)

-1-3 tbsp evoo (depending on the diameter of your stockpot- it should coat the pot)

-1 tsp white flour (optional--depends on the desired consistency)

-1/4-1/2 tsp maple syrup (optional- adds some depth to the flavor and a very slight hint of sweetness)

Steps:

1) Slice the onion rounds into fourths

2) Add the oil to the pot and turn on the heat. Add the vegetables (mushrooms, celery, onions, and the small piece of garlic) and cook on med-high heat until slightly softened (5-10 min).

3) Add the stock and the water. Bring to a boil. Reduce the heat to low and add the vinegar. Mix well.

4) Add the pinch of paprika. Add the thyme.

5) Add the flour (optional)

6) Simmer on low heat for 40 min

7) Add the liquid smoke and the Marmite, mix well, and remove from heat.

8) Add black pepper (to taste)

9) Add the maple syrup

Enjoy! (or use this as a base for other dishes)