Beefless Stew


1 package Gardein beefless tips (or other veggie beef strips)
2 tbsp canola oil
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 cups cremini or baby portabella mushrooms, thickly sliced
½ tsp dried thyme
½ tsp dried rosemary
4 tbsp whole wheat pastry flour
3 ½ cups vegetable stock (“beef flavoured” if possible)
1 ½ cups dry red wine
2 large potatoes cut in 2cm chunks
1 cup frozen peas
Salt and pepper to taste


Heat 1 tbsp of the oil over medium heat, then add beefless tips and brown on all sides. Remove from saucepan and set aside. Heat the other 1 tbsp oil in the same pan, then add the carrots and onions. Cook for 5-10 minutes, stirring occasionally. Add the celery, garlic and mushrooms, as well as the rosemary and thyme and cook for another 3 minutes.

Now sprinkle the flour over the pan and slowly pour in the stock and the wine while stirring. Increase heat to high and bring to a boil, stirring occasionally. Add the potatoes and reduce heat to low. Cook covered for 30 minutes, stirring occasionally. Add back the beefless tips and the frozen peas and cook for an additional five minutes till heated through. Season with pepper and adjust salt to taste.