Ingredients
- 18 ounces Gardein Homestyle Beefless Tips, that is 2 bags 9 oz. each, I cut each peiece in half, this is not a sponsored post I just happen to use Gardein because I like it so much
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dairy-free butter
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 cloves garlic, diced small
- 2 tablespoons flour
- 2 1/2 cups vegetable broth
- 1/2 cup water
- 1 tablespoon liquid smoke
- 2 tablespoons tomato paste
- 1 cup good burgundy wine
- 1/2 teaspoon thyme
- 1 bay leaf
- 1 teaspoon salt
- 1 pound sliced mushrooms
Directions
Heat the oil and a large skillet.
- Add the onion and carrot and saute about 10 to 15 minutes or until the onions come out translucent.
- Add 1 tablespoon dairy free butter.
Add the garlic and cook another minute.
- Add flour and stir to coat everything and cook for another minute. Make sure the flour have ben worked all the way in and does not show any dry flour.
- Add all of the ingredients from the skillet to the slow cooker.
- Stir in the broth, water, liquid smoke, tomato paste, wine, bay leaf, thyme and salt.
- Add the meat and stir.
Cook on low for 6 to 8 hours.
- About an hour before serving, saute the mushrooms in a tablespoon of butter for about 10 minutes.
Add to the crockpot and cook another hour.
- Serve by itself or with noodles, potatoes or rice. Whatever is your hearts desire.
Notes
IF FREEZING:
Let cool to room temperature.
Package in rigid sided containers.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
The night of serving
Put all in a large pan or skillet and heat through.
Ready to serve.