Stew weather has returned -- here's the quicky version of the recipe -- In a dutch oven, fry 16oz. seitan, 1 sliced carrot, 1 sliced onion, 3 cloves of garlic. Cook until softened. Add 1 tbs. herbes de provence, salt and pepper to taste, and a 2 tbs. of flour. Put it in a 450F oven and roast for 4 minutes. Remove from the oven and add 3 cups of red wine and 2 cups of veg stock. Stir to scrape all the fond off the bottom of the pan. Return to a 375F oven and braise for an hour. Serve over pasta. Magic!