Now Your Turn

Beefless Bourguignon

Main Course | October 20, 2015 | By



1 tablespoon good olive oil

2 tbsp unsalted butter

1 pkg gardein beefless tips

Kosher salt

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.




  1. Leave a Reply

    October 20, 2015

    Now Wow!!!
    This is for big boys!
    But I was lucky to try!
    It is spectacular!!!

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Georgia Bitay