Beyond Steak ‘Beef’ Burgundy (380 cal, 30 g protein)

I was inspired by this post from Eat Figs not Pigs blog: [https://www.reddit.com/r/veganrecipes/comments/189yj3q/vegan_beef_burgundy/](https://www.reddit.com/r/veganrecipes/comments/189yj3q/vegan_beef_burgundy/)

[https://www.eatfigsnotpigs.com/vegan-beef-stew/](https://www.eatfigsnotpigs.com/vegan-beef-stew/)

(I used different amounts and steps)

Beyond Steak ‘Beef’ Burgundy

3 servings:

* Frozen peas, 79 g
* celery, 122 g
* carrots, 150 g
* baby potatoes, 239 g
* onion, white 67 g
* mushrooms, 440 g
* red wine, 1/8 cup
* tomato paste, 1 T
* pearl onions, 84 g
* vegan worcestershire sauce, 1 T
* flour, 1 T
* 1 Bag of Beyond steak
* Spray oil
* 2 cups of broth made from Better than Bouillon, No-beef base
* pinch of: rosemary, thyme, salt, pepper, garlic salt, parsley

Pan fry Beyond steak and all other vegetables and set aside. Add tomato paste to pan,and cook for a few seconds, add flour, then whisk with broth, wine, Worcestershire sauce. Keep whisking to get out lumps. Add water if necessary. Add pinch of thyme, rosemary, salt& pepper to taste and combine sauce with everything previously cooked.

This looks awesome!