Mock Beef Stew

• 10.8 oz bag Chinese Mock Beef Chunks, cut into 1 1/2-inch cubes
• 4 slices veggie bacon
• 1 teaspoon table salt
• 1/2teaspoon ground black pepper
• 1 teaspoon sugar
• 1 teaspoon marjoram
• 1 1/2 tablespoons vegetable oil
• 1 medium onion , chopped coarse (about 1 cups)
• 2 medium cloves garlic , minced
• 2 tablespoons unbleached all-purpose flour
• 1 1/2 cup red wine (preferably full-bodied)
• 1 cup water
• 1 can (11 oz), whole tomatoes in juice
• 1 bay leaf
• 1teaspoon dried thyme
• 4 small boiling potatoes , peeled and halved
• 3 large carrots , peeled and sliced 1/4-inch thick
• 1/4tup minced cilantro

1. 1. Heat oil in large kettle at medium-high heat. Tear bacon in to small pieces and saute for 1-2 mins. Add onion, salt and pepper; saute until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to saute about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add water, tomato and juice, bay leaf, thyme; sugar and marjoram; bring to simmer. Add mock meat; return to simmer.
2. 2. Add potatoes and carrots, cover, and return to simmer. Simmer until potatoes are just tender, about 1 1/2 hours. Remove stew from heat. (Can be cooled, covered, and refrigerated up to 3 days.)
3. 3. Stir in cilantro, adjust seasonings, and serve.

veggie bacon, salt, ground black pepper, sugar, marjoram, vegetable oil, onion, garlic, flour, red wine, water, tomatoes, bay leaf, thyme, boiling potatoes, carrots, cilantro

Taken from www.epicurious.com/recipes/member/views/mock-beef-stew-50071651 (may not work)