chef tal’s beefless stew
- 3 tblspvegetable oil
- 1 pkggardein beefless tips
- 10 ozpearl onions, peeled
- 2 clovesgarlic, minced
- 2celery stalks, thinly sliced
- 2medium carrots, 1/2 in diced
- 1/2 tblspdried thyme
- 1/2 tblspdried rosemary
- 3 tblspflour
- 3 cupsvegan "beef" broth
- 1 cupdry red wine
- 2medium potatoes, 1/2 in diced
- to tastesalt and pepper
Heat oil in a large saucepan on medium high heat, add beefless tips and brown on all sides. Remove from saucepan and set aside.
Add pearl onions, garlic and celery to saucepan and cook for 3 minutes.
Add carrots, thyme, and rosemary and continue to cook for 3 minutes.
Sprinkle in flour, then slowly add broth and wine while stirring.
Add potatoes and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Add beefless tips back in and cook for an additional 5 minutes.
Season with salt and pepper and serve.