Mandarin Beef Stew


  • 1 Tbsp. oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 3 c. water
  • 1/3 c. Bragg’s liquid aminos or Tamari soy sauce
  • 1 c. red bell pepper, cut in slivers
  • 2 c. soy curls, hydrated (or gluten of your choice)
  • 3 c. baby portabello mushrooms, sliced
  • 2 c. snow peas, cut in half diagonally
  • 1 c. water chestnuts
  • 1 c. cashews, whole
  • 3 Tbsp. apricot nectar
  • 2 Tbsp. honey

To thicken:

  • 2 T. cornstarch
  • 2 T. cold water


  1. In medium bowl, place soy curls and pour in just enough boiling water to cover. Add 2 teaspoons McKay’s beefstyle seasoning. Let stand for 15 minutes, then drain. Set aside.
  2. In a large soup pot, sauté onion in oil until clear, then add garlic. Add remaining ingredients including soy curls. Bring to a boil then turn down on low to maintain a slow simmer. Cook for approximately 1 hour.
  3. Combine cornstarch and water and mix together until smooth. Add to stew. Continue cooking another 5 minutes, until slightly thickened. Serve hot over brown rice or rice noodles.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Soups

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.