Ingredients
1/2 small yellow onion, finely diced
1 red bell pepper, diced
2 cups cremini mushrooms, chopped thick
1 zucchini, quartered and chopped in 1/2 inch pieces
1 small sweet potato, diced
3 cloves garlic, minced
Gardein home style beefless tips
1/2 cup brown lentils
2 tsp flour
2 tsp nutritional yeast
Salt & pepper to taste
1 tbs thyme
1/2 tsp paprika
1/2 tsp coriander
2 bay leaves
1-1 1/2 cups frozen pearl onions
(suggest adding 2 large carrots, peeled and cut into rounds, if only my husband liked cooked carrots!)
2 cups cheap burgundy or pinot noir
1 quart sized container veggie broth
Directions
Heat up a Dutch oven or heavy soup pot. Add a light coating of olive oil and brown "beef" tips, may take two batches. Don't crowd that pan and watch closely. Once browned, remove from pot and set aside in a bowl.
Add a little more oil to coat your Dutch oven's bottom. Sautee onions, bell pepper and mushrooms until softened and mushrooms have shrunk some. Add your zucchini, sweet potato and garlic and cook for 2-4 more minutes.
Add your spices - thyme, paprika, salt & pepper, coriander and nutritional yeast. Get fragrant (about 1 minute), then add your 1-2 tsp flour and cook slightly. Next add your wine to deglaze the pan. Cook for a minute, then add your veggie broth, bay leaves, pearl onions and lentils. Cook for 30 minutes, or until lentils and potatoes are cooked. Mixture should thicken as you cook. If it is getting too thick or there is not enough liquid, add more wine and just be sure to cook alcohol flavor out before you get ready to serve it. Once it's all cooked through, take your bay leaves out and then add your "beef" tips back in and heat through. Serve and enjoy!
