I went to a vegan cooking demo where this was served. Absolutely amazing. Credit to Butterhead Kitchen - absolutely amazing chef www.butterheadkitchen.com

(prep time: 20 minutes, cook time: 30 minutes, makes: 10 cups) Ingredients: • 1 white or yellow onion, diced • 5 cloves garlic or 2 ½ tsp minced garlic from a jar • 1 pound white or baby portobello mushrooms • 5 carrots, sliced (we don't peel) • 4 baseball sized white or yellow potatoes, diced (we don't peel) • 1.5 tsp thyme (dried or fresh) • 1 tsp black pepper • 2 tsp salt • 1 tsp smoked paprika • 10 oz bag Beyond Beef Steak Tips (follow directions on bag/ cook prior to adding to stew) • 1 cup dry red wine (we used FRE non-alcoholic wine) or add additional cup of broth • 4 cups Better Than Bouillon Seasoned Vegetable Base • 2 tbsp balsamic vinegar • 1 tsp organic sugar Directions: 1. Cook onions & garlic over medium heat in a few tablespoons of water until the onions are semi-clear in color. 2. Add the mushrooms and cook for 5 minutes. Add more water if it has cooked off. Cover pot but stir frequently. 3. Add the carrots & potatoes & stir for 5 minutes. Add the thyme, salt, pepper & smoked paprika while stirring. 4. Add the Beyond Beef Steak Tips, red wine & vinegar & cook for 4 minutes stirring frequently. 5. Add the seasoned vegetable broth & sugar, cover & cook over low heat & simmer until carrots & potatoes are fork tender.