Seitan Stew with Cumin and Cilantro

Well, winter is over..and I'm not happy about it! Luckily I live in the Northwest so winter weather will more than likely stay for a bit more time. This stew can be put together fast and left to alone to simmer while you tend to other (more important) things, like watching bad reality shows.

Hearty seitan stew with pearl onions, carrot chunks, tender red potatoes, cumin and fresh herbs in a rich tomato broth.

Seitan Stew
4 tbl extra virgin olive oil, divided
8 oz seitan, cut into medium chunks
1/4 cup whole wheat flour
1 carrot, medium dice
10 red pearl onions or 1 small red onion, medium dice
4 small red potatoes, medium dice
1 tbl cumin
sea salt and pepper
2 garlic cloves, rough chop
2 tbl tomato paste
2 cups vegetable broth
1-15oz can diced tomatoes
2 cups water
1/4 cup roughly chopped cilantro

Heat a dutch oven or large pot with 2 tbl of oil. Toss the seitan in the flour, shaking off any excess flour and brown the seitan chunks with salt and pepper, 5 minutes. Remove the seitan from the pot and add the remaining 2 tbl of oil. Add the carrots, onions and potatoes, cumin and salt and pepper to taste. Saute for 10 minutes just until the vegetables start to get tender. Add the garlic and toast for 2 minutes. Add the tomato paste and stir to coat, cooking 2 minutes more. Add the vegetable broth, scraping all the bits off the bottom of the pot. Add the diced tomatoes, vegetable broth and water. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes. Uncover and simmer for 15 minutes more. Add half of the fresh cilantro and taste to season. Garnish with the remaining cilantro.