Ingredients

10.8 oz bag Chinese Mock Beef Chunks, cut into 1 1/2-inch cubes

4 slices veggie bacon

1 teaspoon table salt

1/2 teaspoon ground black pepper

1 teaspoon sugar

1 teaspoon marjoram

1 1/2 tablespoons vegetable oil

1 medium onion , chopped coarse (about 1 cups)

2 medium cloves garlic , minced

2 tablespoons unbleached all-purpose flour

1 1/2 cup red wine (preferably full-bodied)

1 cup water

1 can (11 oz), whole tomatoes in juice

1 bay leaf

1 teaspoon dried thyme

4 small boiling potatoes , peeled and halved

3 large carrots , peeled and sliced 1/4-inch thick

1/4 cup minced cilantro

Preparation

  1. Heat oil in large kettle at medium-high heat. Tear bacon in to small pieces and saute for 1-2 mins. Add onion, salt and pepper; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add water, tomato and juice, bay leaf, thyme; sugar and marjoram; bring to simmer. Add mock meat; return to simmer.

  2. Add potatoes and carrots, cover, and return to simmer. Simmer until potatoes are just tender, about 1 1/2 hours. Remove stew from heat. (Can be cooled, covered, and refrigerated up to 3 days.)

  3. Stir in cilantro, adjust seasonings, and serve.