Hearty "Beef" Stew

• 1 large sweet onion
• 1 large orange or red pepper
• 3 sprigs of thyme
• 3 leaves of sage uncut
• 3 leaves of sage sliced thin
• 2 cloves of garlic
• handful of parsley
• 1 tablespoon of fresh dill
• 1 package of smart ground original soy meat
• Sherry wine
• Olive Oil
• Marsala wine
• Cabernet
• 1 large can of pureed tomatoes (I suggest organic)
• Salt & pepper
• 1 lb of small red potatoes
• 1/2 cup grated Parmesan reggiano cheese
• 1 cup of fresh mushrooms
• 1 small can of sliced carrots
• 1 small can of peas
• 3/4 lb elbow macaroni, cooked and flavored with salt and olive oil

1. In a large pot, saute the onion, parsley, thyme, red/orange pepper, sage, garlic and dill in olive oil and some sherry wine.
2. Add soy meat and a cup of Cabernet, splash of Marsala wine and sherry wine.
3. Add can of tomatoes, salt and pepper
4. Add washed and sliced red potatoes and Parmesan cheese
5. Cook for 30 minutes on medium heat
6. Add mushrooms, carrots and peas, cook for 10 minutes
7. Turn heat to low, add macaroni
8. Mix and enjoy.
9. *Optional: add some shredded cheddar cheese and hot sauce

This stew is perfect for the upcoming cooler weather. There is tons of flavor in it with all of the herbs and wines. Pete adored it and so did I. The whole pot disappeared in three days.