12piecesGardein's beefless tips(3 pieces per person)
1-8fresh mushrooms (white caps or portobellos)(as a substitute for Gardein's beefless tips)
Instructions
Heat up 1 tbsp oil in a deep saucepan and brown the beefless tips on all sides. Don't overcook and set aside.
In the same pan, add another tbsp of oil, chopped onions, and minced garlic, pan fry for a few minutes.
Add the carrots, salt and pepper and cook for another 5 minutes
Sprinkle the flour one tablespoon at a time and stir to coat all vegetables, then add the broth a laddle at a time while stirring to make sure that no flour lumps are created.
Once all the broth has been stirred in (it should cover all the vegetables), add the tomato paste (or sauce), herbs (bay leaves, smoked paprika, thyme, black pepper) and potato chunks. Cook for 10-15 minutes covered.
Stir in the wine and simmer for a few minutes until the vegetables are tender and the stew has thickened. Gently fold in the beefless tips
Taste and season as needed. Serve immediately in soup plates or shallow bowls with French bread.
Notes
For a gluten-free version, skip the beefless tips and replace them with white caps or portobello mushrooms. You can also substitute the flour with cornstarch mix with a little cold water.