In a large dutch oven over medium heat, saute diced onions in ½ cup of vegetable broth or water for 10 minutes. Add the garlic, tomato paste, tamari, worcestershire, balsamic vinegar, Italian seasonings, and black pepper. Cook for 2 minutes.
Add the mushrooms, carrots, potatoes, jackfruit, wine, broth, maple syrup, and bay leaf to the pot. Increase the heat to medium-high and bring it to a simmer. Cover with the lid and reduce the heat to medium. Cook for 45 minutes.
Use a ladle to remove 1 cup of the broth and put it in a small bowl. Add the tapioca flour to the bowl and whisk it until smooth and you don't see any white clumps. Pour the mixture back into the pot and stir to mix it in.
Let it cook uncovered for 15 minutes while the stew continues to thicken, stirring occasionally. Remove the bay leaf before serving. Garnish each bowl with a sprinkle of fresh parsley.
Peeling the carrots and potatoes is optional. I don't always peel the vegetables because I like the texture and the skins are just extra fiber. You could also use whole baby carrots to reduce the prep time.
You can dice the vegetables bite-sized or you can cut them into large, chunky pieces. If you leave the vegetables large, it might take a little bit longer to cook.
Rinse and drain the brine off the canned jackfruit before adding it to the stew.
Don't sprinkle the tapioca flour directly into the pot. It will clump up and be hard to incorporate it evenly into the rest of the stew. It's best to mix it in a separate bowl and then pour the mixture back into the pot.
Store leftovers in the fridge for 3-4 days or you can freeze it for 2-3 months.