Beefless Burgundy

I first tried to make beefless burgundy when I found a recipe in a favorite cookbook of mine by Linda McCartney. She called it Beefless Bourguignon. It was really good! I lost that recipe many, many years ago. I spent years trying to find it, but never did. Over that time I tried other recipes, eventually developing my own concoction. My family and I like this recipe even better! It is deliciously savory and tender. It's the most requested meal at my house for celebrations and holidays.

Ingredients

2 Tbls olive oil

16 pearled onions (cut 8 in ½ & ¼ )

3 sticks of celery (thinly sliced)

4 carrots (sliced or chopped)

1 Tbsp minced garlic (I use jarred. Fresh would be about 6-8 cloves)

2 pkg Gardien "Beef" Tips

2 C Vegetable broth

2 C Red Wine

½ Can tomato paste (about 3 oz.)

2 tsp Liquid Smoke

2 tsp Vegan Worcestershire sauce

1 tsp ground sage

1 tsp thyme

1 tsp rosemary

1 tsp Paprika

Salt & pepper (as desired)

3 Tbls flour

Note: Most recipes call for mushrooms. I personally do not like them. If you want mushrooms, add ½ - 1 C of your favorite mushrooms (chopped) and decrease the number of carrots to 3.

In mixing bowl, combine Veggie broth, wine, tomato paste, liquid smoke, Worcestershire sauce and herbs. Whisk until well blended, set aside.

Heat oil in large pan or wok, then add veggies and mushrooms (if desired). Cook on medium heat, stirring occasionally, until carrots are softened and onions are somewhat transparent (about 5 minutes).

Note: cutting some of the onions adds flavor to the dish.

Add garlic & Gardien beef tips. Cook, stirring occasionally, until gardien is thawed and slightly browned (about 5 more minutes).

Add flour to sauce (shake in or use sifter) and whisk until completely blended. Turn burner to medium/ low heat. Pour sauce over food in pan/ wok. Stir in carefully.

Cook for 15 - 20 minutes, stirring occasionally, to blend flavors and thicken sauce.

Serve this dish with roasted potatoes and asparagus. Mashed or baked potatoes and green beans work well, too.

Pictures by Sabrina C. Night