To die for! If you've considered buying the Skinny Bitch books, don't be off put by the title or their salty language! They promote a vegan lifestyle, and however you feel about that, their recipes are TERRIFIC! I made this on a cool evening, and my man and I were amazed at how delicious it is. As always, cook only with a wine you'd drink!
4 1/2cupslow sodium vegetable broth or 4 1/2 cups broth
1 1/2cupsdry red wine
3 carrots, cut into 1-inch chunks
1 lbred potatoes, cut into 1-inch chunks
1/2lbmushroom, cut in half (brown or cremini)
1 cuppeas, frozen
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Instructions
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.