- 2 tbsp olive oil
- 8 oz peeled white pearl onions
- 18 oz Gardein plant-based be’f tips
- 1 tbsp crushed garlic
- 1/2 cup Cabernet or Pinot Noir
- 2 tsp salt or to taste
- 1 medium cinnamon stick
- 1/4 tsp ground cayenne pepper or to taste
- 1/4 tsp ground black pepper or to taste
- 2 bay leaves
- 1/2 tbsp granulated sugar
- 1/4 cup tomato paste
- 1 1/2 cups boiling water
- 24 oz red baby potatoes
- 1 tbsp cornstarch
Loosely inspired by the traditional Italian Manzo Speziato con Cipollini, bring the taste of the Mediterranean to your table with this One-Pan Wonder. It is perfect for a weeknight dinner or a party – it looks exquisite and is a crowd-pleaser. Make sure that all baby potatoes are about the same size (to ensure even cooking), or chop them to achieve some size uniformity.
- In a large non-skillet saucepan over medium heat, sauté the onions for 5 minutes or until golden brown. Using a slotted spoon, remove the onions to a bowl. Add the meatless tips to the saucepan and sauté for 5 minutes or until browned. Add the garlic, wine, salt, cinnamon stick, cayenne pepper, black pepper, Bay leaves, granulated sugar, tomato paste, and 1 and ½ cup of boiling water, and stir to combine. Add the potatoes, and onions, bring to a boil, reduce to low heat, cover the saucepan with the lid and let it simmer for 18 minutes or until the potatoes are fork-tender. Taste and add salt, and black pepper if needed. In a small bowl, make a slurry: whisk the cornstarch with 3 tablespoons of water until smooth. Add the slurry to the stew, constantly stirring until it thickens, about 30 seconds. Remove from stove. Remove and discard Bay leaves and cinnamon stick before serving.