'Boeuf' Bourguinon, or Beef Burgundy

In a large sauce pan, put the oil, mushrooms, pepper and onion along with a sprinkle of sea salt. Cook over medium low heat for 5-10 minutes or until they start to soften and release moisture. Add the beef tips, and stir. Cook for another 10 minutes or so, stirring occasionally. Add the wine and water-they don't have to be exact measurements-eyeball it. Take a swig of wine, to make sure it's tasty. Just bring to a boil, turn down to low, and let simmer for 5 minutes. Mix the butter and flour, and stir into the soup along with some good turns of your pepper grinder and the bouillon. Cook for another few minutes until it thickens a bit and smells wonderful. Serve over rice or pasta. We like white basmati rice, ourselves.

my mom used to serve this to us growing up. It was a pretty way to fancy up stew beef, fit for company even! I loved it back then, and have tried veganizing it over the years with seitan or tempeh, These Gardein beef tips are by far the best substitute I've found. Everyone loves this.