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Beefless Stew
featured on ellen
with chef Tal Ronnen
ingredients
instructions
with chef Tal Ronnen
ingredients
| gardein | |
|---|---|
| 1 package | gardein beefless tips |
| other ingredients | |
|---|---|
| 3 tbsp | vegetable oil |
| 10 oz | pearl onions, peeled |
| 2 cloves | garlic, minced |
| 2 | celery stalks, thinly sliced |
| 2 | medium carrots, ½ inch diced |
| ½ tsp | dried thyme |
| ½ tsp | dried rosemary |
| 3 tbsp | flour |
| 3 cups | vegan "beef" broth (try better than bouillon brand) or roasted vegetable stock |
| 1 cup | dry red wine such as Cabernet Sauvignon |
| 2 | medium potatoes, ½ inch diced |
| to taste | salt and pepper |
instructions
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.
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