• 1⁄2 cup whole wheat pastry flour
• 1 tablespoon minced fresh rosemary
• 1 teaspoon fine sea salt
• 1⁄2 teaspoon pepper
• 12 ounces vegan beef strips or chunks (thawed, if frozen)
• 1 tablespoon refined coconut oil
• 4 cloves garlic, minced
• 4-1⁄2 cups low-sodium vegetable stock
• 1-1⁄2 cups dry red wine
• 3 carrots, cut into 1-inch chunks
• 1 pound red potatoes, cut into 1-inch chunks
• 1 onion, cut into 1-inch chunks
• 1⁄2 pounds cremini (brown) mushrooms, halved (or quartered if large)
• 1 cup fresh or frozen peas

In a medium bowl, combine the flour, rosemary, salt, and pepper. Add the beef and toss to coat.

Heat the coconut oil in a 4- to 6-quart stockpot over medium heat. Add the beef mixture and cook, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.

Stir in the stock, wine, and carrots. Increase the heat to high, bring to a boil, and reduce to a simmer. Cook for 15 minutes, stirring occasionally. Add the potato and onion and cook, stirring occasionally, for 15 minutes. Add the mushrooms and cook, stirring occasionally, for 15 minutes. Add the peas, stirring until the peas are heated through.

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