Drain the jackfruit and press the pieces between plates to squeeze as much liquid out as possible. Cut into smaller pieces if desired. Place in a shallow dish and cover with the red wine.
Marinate for 30 - 60 minutes. Drain and reserve 1/2 cup of red wine.
Heat a large pot to medium-high heat and add oil. Season the jackfruit with salt and pepper and dredge in flour.
Using tongs, carefully add it to the pot and sear for about 2 minutes, watching closely to avoid burning, then flip and give another minute or two on the second side. Make sure to add more oil if needed. Remove the jackfruit, turn the heat down to medium.
Add oil, then the onion, celery, mushrooms and garlic to the pot. Cook until soft, about 10 minutes, stirring every couple of minutes.
Add all remaining ingredients, plus the reserved wine, and stir well. Bring to a boil and then reduce to a simmer.
Let the stew cook uncovered to reduce for about 45 minutes before the next step. Use a rubber spatula to stir and scrape the bottom of the pot occasionally to make sure things don’t get stuck.
If desired, mash jackfruit with a fork. Serve and enjoy!

2 cans young jackfruit in brine
1 1/2 cup red wine
1/2 cup flour
Cooking oil, appropriate for medium-high heat
4 red potatoes, peeled and cut into large pieces
2 large parsnips, peeled and cut into large pieces
1 turnip, peeled and cut into large pieces
4 carrots, peeled and cut into large pieces
2 yellow onions, finely chopped
4 stalks celery, chopped
3 small or 2 large Portobello mushrooms, chopped small
10 cloves garlic, diced
1 can stewed tomatoes
2-3 cup vegetable stock
2 tablespoon molasses
Tabasco sauce, to taste
2 bay leaves
1 tablespoon rosemary
Salt, to taste
Pepper, to taste