Vegan Beef Stew

Name: Vegan Beef Stew
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: European
Ingredients: 1 large onion (diced (~2 cups [500 mL])); 1 tbsp 15 mL oil; 5 cloves garlic; 2 tbsp 15 mL tomato paste; 1 tsp 5 mL dried rosemary; 1 tsp 5 mL dried ground sage; 1 tsp 5 mL dried rubbed thyme; 3 tbsp 45 mL dark mushroom soy sauce (you can sub dark soy sauce, liquid aminos, regular soy sauce, but the dark mushroom soy sauce will give deep umami flavour to mimic beef flavour); 2 tbsp 30 mL balsamic vinegar; 1 tbsp 15 mL white vinegar; 1/3 cup all purpose flour; 4 cups 1 L water + 1 tbsp mushroom broth powder OR vegetable broth; 1 1/2 cup chopped carrots (~3 medium carrots); 2 cups diced potatoes (~2 large potatoes); 1 cup chopped celery (~3-4 ribs of celery); 1 cup frozen peas; 1/2 tsp black pepper; Vegan beefless tips (I used Gardein brand, but you can also use reconstituted soy/tvp chunks, but I haven't ever tested that.); Salt to taste (season after completely cooked)