Red wine and beef stew

Serves 4

I made this when I visited my meat-eating family. Soy chunks are a wonderful meat replacement - you can't tell the difference! The sauce in this dish is wonderfully rich and so delicious, the wine gives this dish a luxurious taste. Feel free to put as many veggies you like in this, carrots, peppers, peas, whatever tickles your fancy. I stuck to carrots and pepper and steamed some veggies for the side.

Really hope you like this one,

Ingredients
1 Onion
3 Garlic Cloves

1 tsp Oregano

1/2 tsp Thyme

1 tsp Paprika

2 tbsp. Tomato Puree

1 tbsp. Balsamic Vinegar
400 ml Vegan Red Wine
200 ml Good-Quality Vegan Beef or Vegetable Stock 
2 tsp Marmite

1 tbsp. Soy Sauce
150 g Soy Chunks
2 Medium Carrots

2 Medium Peppers (Red and/or Yellow work best)
~5 Large Potatoes (finely sliced)

salt and pepper

Method

Preheat the oven to 190 degrees. Heat the oil in a pan. Chop the onions are garlic, season and cook over a medium heat until softened. Add the oregano and thyme and cook for 30 seconds then add the tomato puree. 

Add the balsamic vinegar cooking until reduced and thick, followed by the red wine which is to be reduced by half. Add the vegetables (excluding potato), marmite, stock and soy chunks to the pan. Cook for 25 minutes, until the soy chunks become tender, season according to taste. If too watery, mix 1 tbsp cornflour to 3 tbsp water into the pan, this will cook through and thicken in the oven. If too thick, add more stock

Add the mix to a baking dish and top with the sliced potato. Season with salt and pepper and drizzle over some olive oil. Cook in the oven for 30 minutes until the potatoes are crisp.

Serve with your favourite steamed veg and enjoy!