Mock Beef
								Bourguignon
 
- 1 pkg Yves Beef Veggie Tenders
- 3 tbsp
							 olive oil
- 2 carrots, sliced
- 5 pearl onions, peeled and sliced
- 10
							 pearl onions, peeled and left whole
- 1/4 tsp salt
- 1/4 tsp pepper
-
							 2 tbsp flour
- 1 cup Burgundy wine (e.g. Pinot Noir)
- 1 1/2 cups
							 Bisto beef flavoured vegetable stock
- 1 tbsp tomato paste
- 1
							 sprig fresh thyme
- 1 bay leaf
- 4 tbsp margarine
- 2 cups sliced
							 button mushrooms

Preheat the oven to 425F. If you have a casserole
							 dish that can be used on the stove top, you can do the first step in this dish.
							 If not, do this step in a frying pan and place in the casserole when ready to
							 go into the oven.

 Over a low heat, cook the carrots and
							 sliced pearl onions in olive oil until the onions are soft. Add the veggie
							 tenders and cook until they are browned. Add the salt, pepper and flour and mix
							 well to ensure the vegetables and veggie tenders are coated. Place in the 425F
							 oven for 5 minutes.

After removing from the oven, lower the oven
							 temperature to 250F. Add the wine, one cup of the Bisto, tomato paste,
							 thyme and bay leaf and bring to a simmer on the stove top. Transfer to the 250F
							 oven and let it continue to simmer for about one hour.

Have a glass of
							 wine (optional.)

About a half hour before the end of the cooking time,
							 sauté the 10 whole pearl onions in 2 tbsp margarine until browned. Add
							 the remaining Bisto and braise the onions for 20 minutes.

Just
							 before removing the casserole from the oven, sauté the mushrooms in the
							 remaining 2 tbsp of margarine.
Remove the casserole and take ot the bay leaf
							 and thyme sprig. Add the onions and mushroom and mix well. Serve
							 immediately. Serves 4.