Farmhouse Stew Recipe

Farmhouse Stew Recipes

Ingredients :

4 cups diced potatoes (thin skinned or peeled)

4 large carrots, sliced in half lengthwise and cut into 1" chunks

2 cups vegetables broth (or water)

2 stalks celery, finely chopped

2 bay leaves

1 tbsp extra virgin olive oil

1 cup chopped onions

2 cups sliced mushrooms

2 tbsp whole wheat pastry flour

2 tbsp tahini

1/2 cup water

3 tbsp tamari

2 cups seitan chunks

salt and ground black pepper to taste

Method :

Place the potatoes, carrots, broth or water, celery and bay leaves in a 4 1/2 quart saucepan or Dutch oven. Bring to a boil, then reduce the heat to medium. Cover and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes. Meanwhile, place the oil in a large skillet over medium high heat. Add the onion and sauté for 8 minutes or until almost tender. Add the mushrooms and continue to sauté, stirring often, until tender, about 4 to 6 minutes longer.

Remove the skillet from the heat. Stir in the flour and mix well. Then stir in the tahini and mix well. Gradually stir in the 1/2 cup water and tamari, and mix vigorously until the sauce is smooth. Stir this mixture into the hot cooked vegetables and their liquid and mix well. Stir in the seitan and bring the stew to a boil, stirring almost constantly. Reduce the heat to medium and continue to stir and simmer the stew just until the sauce thickens, about 3 to 5 minutes. Remove the bay leaves and season with salt and pepper. Ladle into bowls and serve hot.

Old fashioned beef stew flavor with a new fangled twist - no beef !.

Serves 4 - 6

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