Stew is such a good cold weather dish. Served with a crusty bread and a nice salad this is a delicious hearty and heart warming meal.
Serving Size: 4
- 8 ounces of seitan in bite sized pieces
- 1 lg. onion, chopped
- 1 Tbs, oil
- 1 celery stalk, sliced
- 5 med. carrots peeled and cut into bite zed chunks
- 2 cloves garlic, minced
- 1/2 cup mixed mushrooms, sliced
- 4-5 potatoes, cut into bite sized chunks
- 2 small turnips, peeled and cut in pieces (optional)
- 1 teaspoon rosemary
- 2-4 sprigs fresh thyme
- 2 bay leaves
- 2 cups vegetable stock or the broth from making seitan
- 1 cup dry red wine
- 1-2 tablespoon cornstarch
- 1/4 cup fresh parsley mince
- salt and pepper to taste
- Heat the oil in a large pot.
- Saute the onion and celery pieces, as they become glassy, add the garlic.
- Add the mushroom pieces and mix.
- As the mushrooms begin to cook, add the seitan pieces.
- Add the vegetable stock and the herbs and bay leaves.
- Add the carrots and potatoes and if using turnips as well.
- Add the wine, and place a lid on the pot.
- Cook on a low heat until the carrots potatoes and turnips are soft but yet, al dente.
- Shortly before serving, take a soup ladle amount of the stock out of the pot and mix with the cornstarch to dissolve the cornstarch to a smooth liquid.
- Add the cornstarch liquid to the stew and mix well. Bring the heat up and stir until the liquid becomes clear.
- Season to taste with salt and pepper and any additional seasonings that you enjoy.
- Before serving remove the bay leaves.