4Yukon gold potatoesabout 1 lb, chopped into bite-size pieces
2Tbsptomato paste20 g
1cupfrozen peas170 g
Salt and pepperto taste
Optional flavor enhancers: dash of marmite and/or liquid smoke
Beef: Heat 1 Tbsp of the oil in a large skillet over medium/high heat. Add the beefless tips, cooking until they turn golden brown around the outsides, about 10 minutes.
Veggies: Meanwhile, heat remaining oil in a large pot over medium heat. Add diced onion, celery, carrots, and garlic, cooking until onion turns translucent and veggies are vibrantly colored, about 5 minutes.
Stew-ify: Sprinkle flour over the veggies and stir to evenly coat them. Slowly pour in the broth, stirring as you add it, then add in the wine. Increase heat and bring mixture to a gentle simmer. Add potatoes, tomato paste, and herbs. Cover and let simmer until potatoes are fork-tender, about 15 minutes.
Finish: Stir in the cooked "beef", peas and optional flavor enhancers. Season, to taste, with salt and pepper. Serve warm with love!