Step 1 - Build the Broth (5 Minutes)

Add the vegan beef-style broth, red wine, balsamic vinegar, tomato paste, minced garlic, rosemary, thyme, and salt directly to your slow cooker. Whisk everything together thoroughly until the tomato paste dissolves completely into the liquid. This step sets the entire flavor foundation take an extra minute to make sure it's fully combined.

Step 2 - Add Vegetables and Tempeh, Then Cook

Add the cubed tempeh, chopped potatoes, roughly chopped onion, and carrot chunks to the broth. Stir everything together so the vegetables and tempeh get coated in the seasoned liquid. Put the lid on and cook on low for 7 hours or high for 3 hours. Leave it completely alone that's the whole point.

Step 3 - Thicken the Stew (1 Hour Before Serving)

When your cook time is up, the stew will taste incredible but look a bit thin. Here's how you fix that in one quick move. In a medium bowl, whisk ¼ cup of flour with ¼ cup of liquid scooped from the slow cooker until completely smooth with no lumps. Pour this mixture back into the slow cooker and stir well. Switch to high heat and cook for one more hour. The broth thickens up significantly during this final stretch.

Step 4 - Peas Go In Last (Final 10 Minutes)

Add the frozen or canned peas in the last 10 minutes only. Peas cook fast and don't benefit from long slow-cooker time adding them too early produces dull, mushy peas that lose their sweetness. Ten minutes warms them through perfectly and keeps them bright.

Step 5 - Season, Garnish, and Serve

Taste and adjust with additional salt and black pepper. Ladle into bowls and scatter fresh chopped parsley over each serving. That fresh herb finish cuts through the richness and lifts the whole bowl. Serve immediately while hot.