Vegan Hawaiian Beef Stew

If you are using fresh jackfruit, then prepare the jackfruit by first cutting the fruit in half. Continue to cut the fruit into chucks with the skin remaining. Either boil the chucks of jackfruit in water for 45 minutes or cook it in a pressure cooker for 10 minutes. Once cooked, remove the skin and seeds. Partially shred the jackfruit. You may freeze leftover jackfruit.
Chop up the carrot, celery, potato, and onion into chunk sized pieces. Crush the garlic.
In a large pot over medium heat, start the roux by whisking together the butter and flour. Continue to whisk until it starts to brown or smell like buttery toast.
If using the Vegetarian Better Than Bouillon Vegetable Broth and No Chicken Base Broth, add 1 tsp with 1 c of water to make 1 c of broth. I highly recommend getting this brand because it will last a long time and tastes phenomenal.
Over medium-high heat, add the two broths and tomato paste to the roux. Bring to a boil.
Once boiling, turn the heat down to medium and bring to a simmer and add the garlic, potatoes, and carrot. Cook for 10 minutes, then add the celery, onion, and jackfruit.
Continue to cook stew until it reaches your desired consistency. Add salt and pepper to taste.