1 tablespoon good olive oil
2 tbsp unsalted butter
1 pkg gardein beefless tips
Freshly ground black pepper
1 pound baby carrots,
1 pound pearl onions, sliced
2 teaspoons chopped garlic
1 lb button or cremini mushrooms
3 bay leaves
2 tsp smoked paprika
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
2 tablespoons all-purpose flour
2 cups good dry red wine such as Cote du Rhone or Pinot Noir
2 cups vegetable broth
Serve with tosted or warm up good country-style bread.
To start the dish, heat a large deep-fry pan or a dutch oven over medium-high heat. Then add the oil and butter, followed by the beefless tips. Season with salt and pepper and let cook for 3 or 4 minutes, or until the tips are nicely browned. Remove the beefless tips and set aside.
In the same pan or Dutch oven put the carrots, mushrooms and pearl onions, 1 tablespoon of salt and 2 teaspoons of pepper and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the bay leaves, thyme, smoked paprika, garlic,tomato paste , flour and stir .Cook for 1 more minute. Add the wine plus enough vegetable broth to almost cover the dish . Bring to a simmer, cover the pot with a tight-fitting lid and cook for about 1/2 hours or until the beffles tips and vegetables are very tender when pierced with a fork. Season to taste.
To serve, heat the bread in the oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a plate and add the warm bread Sprinkle with thyme.