I have been trying to make recipes using what is already in my fridge and freezer, and I made this recipe to use up the Gardein Beefless Tips I had! This was really good! I served it over mashed potatoes instead of rice. Of course this is probably a cold weather meal, but I don’t care! It was still good. The recipe didn’t mention if you should cut the mushrooms at all, so I quartered them.
Quick Beefless Tip Stew
yield: serves 4
preparation time: 10 min
cooking time: 30 min
total time: 40 min
2 Tbsp olive oil, divided
1 pkg gardein beefless tips
2 cups fresh button mushrooms
1 medium onion
2 medium carrots
2 cloves garlic, thinly sliced
1/2 cup beefless stock or vegetable stock
1 can seasoned diced tomatoes with liquid (14 1/2 oz)
1 can white navy beans (16 oz)
1 pinch salt
1 pinch freshly ground pepper
2 cups cooked white rice
1/4 cup fresh chopped parsley
Heat 1 Tbsp oil in a large saucepan over medium high heat. Add gardein
beefless tips and cook for 3 to 4 minutes on each side until caramelized and
crispy. Remove to a bowl using a slotted spoon and add mushrooms to pan.
Sauté until they begin to release their water and begin to brown.
Shake pan from time to time to prevent mushrooms from sticking. Transfer to
bowl with beefless tips.
Add remaining 1 Tbsp oil along with onion, cut into wedges, and carrots, cut
into ¼ inch thick slices, to saucepan and sauté for 4 to 5 minutes, stirring often.
Add garlic and sauté for another minute. Deglaze pan with stock.
Stir in tomatoes, beans, beefless tips, and mushrooms. Bring to a boil before
reducing heat to low and simmering until carrots are tender, about 10 to 15
minutes. Season stew with salt and pepper.