• Add the broth, red wine (if using), balsamic vinegar, tomato paste, garlic, rosemary, thyme, and salt to the slow cooker. Whisk together until evenly combined.
• Add the tempeh, potatoes, onion, and carrots and stir together. Cook on low for 7 hours or high for 3 hours.
• In a medium bowl, whisk together the flour and ¼ cup of the slow cooker liquid until smooth. Add it back to the slow cooker and stir together. Cook on high for another hour.
• In the last 10 minutes, add the frozen peas.
• Once done, taste and season with additional salt and black pepper as needed. Top with fresh parsley and enjoy!

Storage Instructions

• This vegan beef stew will keep in the refrigerator for up to 5 days. Keep in an airtight container, preferably glass for best preservation.
• How to freeze before cooking: Place the red wine, balsamic vinegar, tomato paste, garlic, rosemary, thyme, salt, tempeh, onion, and carrots in a gallon-sized freezer-safe bag. Seal tightly, then squish around the ingredients to combine. Open the bag, add the potatoes on top, remove the excess air and seal again, laying the bag as flat as possible. Freeze for up to 3 months, then dump the stew frozen into the slow cooker, top with broth, and cook as usual. 
• How to freeze after cooking: Leftover vegetarian beef stew can be frozen for up to 2 months. To freeze, allow the hearty meal to cool completely, then transfer to a freezer-safe bag or individual-sized freezer cubes. Cover or seal tightly, and freeze. Defrost overnight in the refrigerator or microwave from frozen, adding additional broth as needed.