With the arrival of Fall weather, I’m starting to think of stews again. I made this stew a while back and it was delicious! One of those recipes that you save in your inbox so you remember to make it again – rich, hearty and super flavorful.
Looking at the recipe recently, I realized it could be made vegan super easily – by substituting Seitan for Pork. Or you could honestly leave the meat out altogether and just enjoy it as a hearty veggie stew!
2 ½ pound boneless pork roast, cut into 1″ cubes
Or, for a vegan version, use 2 lbs. Seitan cut into cubes
1/4 cup flour
2 ½ tsp salt
1 ½ tsp black pepper
3 Tbsp extra virgin olive oil
2 small leeks, white and green part thinly sliced
1 cup chopped shallots
4 large garlic cloves, minced
1 cup white wine
5 medium carrots, peeled and cut into 3/4″ pieces
4 medium Yukon Gold potatoes, scrubbed and cut into 1″ cubes
2 cups chicken or veggie stock
1 14.5 oz can chopped tomatoes
2 Tbsp balsamic vinegar
2 bay leaves
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
10 oz button mushrooms, halved
Chopped parsley for garnish
- In medium bowl, toss pork or Seitan cubes in flour, 1/2 tsp salt, and 1/2 tsp black pepper.
- Heat olive oil in a large dutch oven over medium high heat. Place one half on the pork or Seitan in an even layer in the dutch oven. Do not overcrowd. Brown for two to three minutes. Turn each piece and brown for two to three minutes. Transfer to a plate. Repeat with remaining pork or Seitan, transferring to plate when browned.
- Add leeks, shallots, and garlic to dutch oven and saute for two to three minutes until the leeks are wilted. Add wine and stir to deglaze the pan, scraping the bottom of the pot to remove browned bits.
- Add carrots, potatoes, chicken or veggie stock, tomatoes, vinegar, bay leaves, basil, oregano, thyme, two tsp salt, and one tsp pepper to Dutch oven. Bring to a boil, mixing well. Reduce heat to low and simmer for five minutes.
- Add pork to the stew, cover, and simmer for 30 to 40 minutes.
(If using Seitan, see note below.)
- Add mushrooms and continue simmering for 10 to 15 minutes or until vegetables are tender. Adjust seasoning with salt and pepper to taste. Serve immediately garnished with chopped parsley.
Note: I believe Seitan can be added in the last 5 minutes of cooking, since it’s basically just being rewarmed. The gravy and delicious flavors will be coat the Seitan so it should be fine. (I’ve never cooked Seitan for a long time in liquid, like in a slow cooker though I’ve seen some recipes for it, so you could definitely try it.)