Texas Winter Stew

The Texas weather has been flip flopping between beautiful T-shirt weather and jacket/scarf/boots cold! I wanted to celebrate some of the last days of wintry weather with a steaming bowl of vegetable stew. Check out the variation for the seitan version! Enjoy.

1/4 C red wine
1 L vegetable stock
dash soy sauce

1 russet potato
5 carrots
8 oz mushrooms
1 shallot
4 cloves garlice

red pepper flakes
coarse ground black pepper
olive oil

1. In a medium stock pot heat olive oil add carrots and cook for 5 minutes
2. Add chopped shallot, chopped garlic and a few dashes of red pepper flakes and when they are almost browned at the mushrooms. Add diced potato (rinsed very well).
3. Add red wine, vegetable stock and soy sauce and bring to a boil. Turn the heat to low, cover and simmer for 25-30 minutes, or until the veg have reached desired tenderness
4. Add some sage to the broth in the last 5 minutes of cooking

Variation: I intended to make a seitan stew, but the grocery store I went to did not have any  :( Seitan adds a great chewiness in contrast to the soft veg and is an awesome way to add some extra protein. You can add the seitan chunks when you are browning the veg --and they can be added as is, or you can coat them first in some flour, salt, pepper and added, created a roux and ultimately a thicker stew. Try it out!