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French Country Stew




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

From the kitchen of Martin James – Copenhagen, Denmark.


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