chef tal’s beefless stew

chef tal’s beefless stew

yield: serves 4

chef tal’s beefless stew

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  • 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

chef tal’s beefless stew


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.

comments (26)

  1. Gloria Kersh |

    This looks so darned good! I’ll take a bowl for dinner – Thank you!

    1. stephanie |

      HA – love it! Thank you Gloria!

  2. Pamela |

    i’ve slipped this into many meateater bowls and each one has been pleasantly surprised. thank you, keep it coming!

    1. stephanie |

      Awesome! Thanks for the support Pamela

  3. Rosalie |

    Cooking this right now. Hoping that I didn’t do anything wrong. It looks extremely watery, with only 15 minutes of cook time to go. I’ll post a follow up.

  4. Madison |

    this recipe was excellent! I think the potatoes should have been added first, though. they were a little too firm.

  5. Penny |

    Don’t know what we did wrong – the red wine turned it pink (!) and it was way too soupy. Tasted good but looked disgusting.

  6. Dorothy |

    Looks wonderful!

  7. nikki |

    LOVE this recipe!! It’s a staple in our house. The only adjustments I make are adding some sage, parsley, and more flour (but we like our soups thick).
    One of our favorites.

  8. Cate |

    Made this for dinner this evening and it was PERFECT! So delicious it’s insane. I used 3 tsp. better than bouillon in the water, Barefoot Rich Red blend wine, 1 T italian seasoning, and little baby potatoes cut in half. Fresh baked crusty bread is amazing for soaking up the broth. Wonderful Recipe!

  9. Adria Folb Schumann |

    I will make mine with a can of Guiness Stout rather than wine. My trip to Ireland demands that I keep the leprechauns happy so Guiness it is. Should be yummy to have the veggies cooked with that. Just a thought.

  10. Lauera |

    This looks awesome! I was trying to figure out how to do a meatless St. Patrick’s . This looks like the perfect solution! thanks

  11. Cyan |

    For more depth of flavour, after browning the beefless tips, to the same pan add one large carrot, half an onion, and one stalk of celery, all cut into very small dice. Cook on medium heat until lightly browned, then add finely diced garlic. When the garlic is fragrant, add the flour, brown it stiring all the while. Gradually add the liquids. Adding a little vegetarian worcestershire sauce and soy or tamari as well as some pulverized dried mushrooms will add to the colour and the umami.

  12. Lynda Fanzone |

    Add dumplings made with vegetarian suet – a family favourite.

  13. Lynda Fanzone |

    Try the stew with dumplings, made with vegetarian suet – great!

  14. Aunt B |

    Is it OK if I am drooling right now? Yum!

  15. Sheila |

    I made this recipe years ago.I got it from a Lebanese lady i use to work for.she ran a small hotel. of course she used meat. but i am surprised how good it taste with no beating heart had to stop beating for this delicious meal . a child could make it. thanks for sharing.

  16. debbie |

    Fabulous, we used leeks instead of pearl onion. Delicious! Suggest the remaining red wine accompany the meal.

  17. Chris |

    Made this last night – delicious. To save time (lazy) I used frozen pearl onions and added a leek (I had one in the fridge i did not want to waste). The result was hearty and delicious! Thanks a lot for creating and posting!!

  18. Chris |

    Made this dish a couple of days ago – excellent! I had a leftover leek that I added, plus used a bag of frozen pearl onions (too lazy to peel them all!). Was a hit!

  19. Katelyn |

    Really enjoyed this stew! I keep hoping that you will come out with a product that can be subbed for pancetta, prosciutto, bacon, etc., in recipes. I love your products!!

  20. Paul |

    Didn’t care for the results at all. Firstly, 1/2 Tablespoon of dried Rosemary resulted in lots of dry twigs in the end. They just don’t soften up enough with a fairly short cooking time. Also, poor ratio of broth to vegetables; recipe has 4 cups of liquid to go with a couple of carrots and a couple of potatoes – so it ended up very soupy! I added more frozen vegetables which helped quite a bit. The broth was also very thin when prepared with just the 3 Tablespoons of flour; consistency more like soup – so I had to work in quite a bit of corn starch to compensate and thicken this up. Lastly, 1/2 Tablespoon of Thyme is way too much – but that’s certainly a matter of taste. Bottom line, I won’t make this again without lots of modifications,

  21. Joy |

    Love all Gardein products. Making this tonight! In know it will be delicious!

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