French Country Stew (with seitan or tempeh)

[Guest guest]

French Country Stew

 

4 cups vegetable stock

2 packages seitan (Teriyaki

or Traditional flavor), drained and cut into bite-size pieces (or steam a pack

of tempeh and dice and add near the end of cooking)

8 small to

medium red potatoes, quartered

1 1/2 cups medium white mushrooms, halved or

quartered

1 1/2 cups whole white pearl onions, peeled

2 cups carrots,

cut into 1-inch lengths

1 cup green beans, cut into 2-inch lengths

2

tablespoons butter or (3 tablespoons olive oil)

3 to 4 tablespoons flour

1 teaspoon rosemary leaves

1/2 teaspoon thyme

salt and

pepper to taste

1/4 cup dry red wine or grape juice (optional)

 

Melt butter in heavy skillet over low heat. Slowly

whisk in flour, stirring constantly. Cook for 30 seconds. Add 1 cup of stock,

whisking constantly until gravy smoothes out and begins to thicken. Stir in

remaining stock. Cook until smooth and slightly thickened. Transfer to 6 to 8

quart stock pot or large crockpot. Add seitan, potatoes, mushrooms, onions,

carrots and green beans. Add rosemary and thyme. Simmer over low heat for one

hour (or in crockpot for longer if preferred). Add red wine 15 minutes before

serving. Salt and pepper to taste. Serve on noodles, rice or by

itself in a bowl.