French Country Stew recipe

From the kitchen of Martin James – Copenhagen, Denmark

4 cups vegetable stock
2 packages Lightlife Savory Seitan (Teriyaki or Traditional
    flavor), drained and cut into bite-size pieces
8 small to medium red potatoes, quartered
1 1/2 cups medium white mushrooms, halved or quartered
1 1/2 cups whole white pearl onions, peeled
2 cups carrots, cut into 1-inch lengths
1 cup green beans, cut into 2-inch lengths
2 tablespoons butter (3 tablespoons olive oil)
3 to 4 tablespoons unbleached white flour
1 teaspoon rosemary leaves
1/2 teaspoon thyme
Salt and pepper to taste
1/4 cup dry red wine (optional)

Melt butter in heavy skillet over low heat. Slowly whisk in flour, stirring constantly. Cook for 30 seconds. Add 1 cup of stock, whisking constantly until gravy smoothes out and begins to thicken. Stir in remaining stock. Cook until smooth and slightly thickened. Transfer to 6 to 8 quart stock pot or large crockpot. Add seitan, potatoes, mushrooms, onions, carrots and green beans. Add rosemary and thyme. Simmer over low heat for one hour (or in crockpot for longer if preferred). Add red wine 15 minutes before serving. Salt and pepper to taste.

Serve on noodles, rice or by itself.