Unbeef Stew-Vegan and Can Be Made Gluten Free

• 7 fingerling potatoes, cute in half width wise
• 4 carrots, sliced
• 5 large button mushrooms, quartered
• 12 sweet onion, sliced
• 3 small garlic cloves, sliced
• 2 tablespoons extra virgin olive oil
• 1 (32 ounce) container vegetable broth
• 18 cup red wine
• 1 lb seitan, . for gluten free you can use tofu that has been pressed and cubed ("beef strips" or "chicken strips")
• 1 tablespoon flour (for gluten free, add rice flour or or other gluten-free flour)
• salt and pepper

1. Heat 1 Tbsp EVOO in dutch oven.
2. Add carrots, onions, mushrooms and garlic.
3. Cook, until carrots are softened and onions are opaque.
4. Add mushrooms.
5. Saute until a nice fond develops on the bottom of the pot.
6. In a skillet, heat 1 Tbsp EVOO and add either the seitan or tofu and brown.
7. When done, add to the dutch oven.
8. Add all but 1 cup of broth.
9. Add the red wine now.
10. Add the fingerlings.
11. Cover.
12. Turn heat to simmer and simmer for at least 1/2 hour or until the fingerlings are tender.
13. Turn heat up to medium.
14. In a separate cup, mix together the remainder of the broth and the flour.
15. Add to the stew.
16. Cook until thickened.
17. Add salt and pepper to taste.

potatoes, carrots, button mushrooms, sweet onion, garlic, extra virgin olive oil, vegetable broth, red wine, seitan, flour, salt

Taken from www.food.com/recipe/unbeef-stew-vegan-and-can-be-made-gluten-free-344787 (may not work)