Step 1 - Build the Broth Base (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 until the tomato paste fully dissolves and the ingredients combine evenly. This step takes about two minutes and sets up the entire flavor profile of the stew don't rush it.
Step 2 - Add the Main Ingredients and Cook
Add the cubed tempeh, chopped potatoes, onion, and carrots to the broth base. Give everything a good stir to coat the vegetables and tempeh in the seasoned liquid. Put the lid on and cook on low for 7 hours or high for 3 hours. Walk away entirely this stew needs no attention while it cooks.
Step 3 - Thicken the Stew (1 Hour Before Serving)
Here's the step that transforms the stew from brothy to truly thick and rich. In a medium bowl, whisk together the ¼ cup of flour and ¼ cup of liquid from the slow cooker until completely smooth 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 will thicken up beautifully during this final hour.
Step 4 - Add the Peas (Last 10 Minutes)
Add the frozen or canned peas in the last 10 minutes of cooking. They just need to warm through overcooking peas turns them from bright and sweet to dull and mealy .
Step 5 - Season and Serve
Taste the stew and adjust with additional salt and black pepper as needed. Ladle generously into bowls and finish with a scatter of fresh chopped parsley. That fresh herb garnish isn't just decorative it adds a brightness that cuts through the rich, savory broth and pulls the whole bowl together.
