Portobello Pepper Steak Stew

As I was searching through Isa Chandra Moskowitz' newest book, Appetite for Reduction, I came across an intriguing recipe for Portobello Pepper Steak Stew that I decided to try out.

I began by sauteing the seitan in a cast iron skillet until it was browned on all sides. Then, I put the seitan aside and sliced a red onion, red pepper, and green pepper, which I sauteed in the skillet. Once the peppers were slightly blackened, I added portobello mushrooms, garlic, crushed fennel seeds, thyme, salt, red pepper flakes and black pepper.

Then, I added red wine and reduced it for a few minutes before adding the "slurry" of flour and broth.  Finally, I put the seitan back in the skillet. The slurry made the stew thicken immensely and soon it was ready to serve.

I followed Isa's recommendation and put it in a fresh pita to serve as a sandwich and it did not disappoint. This is a relatively quick and easy recipe that turned out to be delicious!