Vegan Beef Stew - Sarah's Vegan Kitchen

Ingredients

• 2 tbsps olive oil or vegan butter
• 12 oz beef substitute (see notes)
• 1 medium white or yellow onion (sliced)
• 4 cloves minced garlic
• 1 lb Yukon gold potatoes (about 2-3 medium potatoes, peeled and cubed)
• 2 medium carrots (peeled and chopped)
• 2 stalks celery (chopped)
• 8 ounces mushrooms (quartered)
• 1/2 cup dry red wine (such as Cabernet Sauvignon)
• 3 cups beef-style broth (see notes for brand recommendations)
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour (or rice flour if gluten-free)
• 1 sprig rosemary
• 1 sprig thyme
• 2 bay leaves
• 1/2 cup frozen peas
• 2 tablespoons nutritional yeast
• 1 tablespoon cornstarch
• 1 tablespoon water