"Beef" Stew
By Chef Deb

1/4 cup soy bakon bits
3 Tbs margarine or oil
2 large onions, peeled and sliced
1 Tbs sugar
3/4 cup flour
2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
2 cups Textured Vegetable Protein chunks (or granules)
2 cups boiling water + 4 tsps "beef" bouillon powder
12 oz dark beer (can use non-alcohol)
Vegetable oil
Chopped fresh parsley (optional)
Cooked pasta or baking powder biscuits

Mix boiling water with bouillon powder.
Put Textured Vegetable Protein into this broth, and let stand 15 minutes to rehydrate.
In large frying pan, heat 1 Tbs margarine or oil over medium heat.
Add onions, and saute` until tender.
Sprinkle the sugar over the onions, raise the heat to high,
and saute` until onions are browned. Remove onions, and set aside.
In a bowl, mix the flour, thyme, salt, and pepper.
Add the rehydrated Textured Vegetable Protein, and coat with the mixture, discarding any excess flour mixture.
Put remaining margarine or oil into the pan over medium-hight heat.
Add the coated Textured Vegetable Protein, and brown on all sides in small batches,
removing each batch to a greased casserole dish when browned.
Add more margarine or oil to the pan, if needed.
When all the Textured Vegetable Protein has been browned and removed from the pan,
pour beer into pan, add bakon bits, and deglaze the skillet (heat
and stir until all the brown bits come off the bottom of the pan).
Add the onions to the "beef" in the casserole dish.
Pour the contents of the pan into the casserole, and cover.
Cook in a 325 F oven for 1 hour.

Serve over noodles or biscuits, garnished with parsley.