Farmhouse Fricassee (crockpot recipe)

2 Tbs olive oil
4 shallots, quartered
1/2 cup dry white wine
12oz seitan or tempeh, cut into 1/2-inch thick slices
8oz baby carrots, halved lengthwise
8oz small red potatoes, halved
8oz green beans, ends trimmed and cut into 1-inch pieces
1 14.5oz can diced tomatoes, drained
1 1/2 cups vegetable stock
salt and freshly ground black pepper
1 Tbs minced fresh tarragon or parsley leaves

1) Heat 1 Tbs of the oil in a large skillet over medium heat.  Add the shallots, cover, and cook until softened, about 5 minutes.  Add the wine and cook for 1 minute to reduce slightly.  Transfer the shallot mixture to a 4 to 6 quart slow cooker.
2) Heat the remaining 1 Tbs oil in the same skillet over medium heat.  Add the seitan or tempeh and cook until browned on both sides, about 10 minutes, then add to the slow cooker along with the carrots, potatoes, green beans, tomatoes and stock; season with salt and pepper.  Stir to combine, cover, and cook on Low for 8 hours.
3) Just before serving, stir in the tarragon or parsley.

Review:  I doubled the amount of tempeh, potatoes and stock.  I also diced the tempeh and sliced the potatoes into thick slices.  I used 2 Tbs dried shallot flakes, as I had them on hand.  I ended up forgetting to add the tarragon.  And, it was done in 6 1/2 hours.

So, the recipe was pretty yummy (the way I made it).  It had a good savory flavor and I used a slotted spoon to prevent it from being a stew.  The veggies were just the right amount of soft and had soaked in the flavor of the wine/shallot/stock.  Yum.  Unfortunately, I had counted on our Fall temps continuing, but it was about 80 today.  Crockpot recipes aren't as enticing when it's warm out.