Skinny Bitches Vegan Red Wine "Beef" Stew - cooking recipe

Ingredients

1/2 cup whole wheat pastry flour
1 tablespoon fresh rosemary, minced
1 teaspoon fine sea salt
1/2 teaspoon pepper
12 ounces vegan beef, strips or chunks, thawed
1 tablespoon vegetable oil
4 garlic cloves, minced
4 1/2 cups low sodium vegetable broth or 4 1/2 cups broth
1 1/2 cups dry red wine
3 carrots, cut into 1-inch chunks
1 lb red potatoes, cut into 1-inch chunks
1/2 lb mushroom, cut in half (brown or cremini)
1 cup peas, frozen

Preparation

In a medium bowl, combine the flour, rosemary, salt, and pepper. Add the \"beef\" and toss to coat.
Heat the oil in a 4- to 6-quart stockpot over medium heat. Add the \"beef\" mixture and cook, stirring constantly, for 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
Stir in stock, wine, and carrots. Increase heat to high, bring to a boil, and reduce to a simmer. Cook for 15 minutes, stirring occasionally. Add the potato and onion and cook, stirring occasionally, for 15 minutes. Add the mushrooms and cook, stirring occasionally, for 15 minutes. Add the peas, stirring until the peas are heated through.