Vegetable stew with rich red wine sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 6 | Shallots; halved lengthwise | |
| 3 | Cloves garlic; chopped | |
| 1 | Onion; diced | |
| 5 | Carrots; peeled and cut into | |
| ; large dice | ||
| 1 | Turnip; peeled and cut into | |
| ; large dice | ||
| 3 | larges | Potatoes; peeled and cut into |
| ; large dice | ||
| 1 | large | Sweet potato; peeled and cut into |
| ; large dice | ||
| 3 | Red bell peppers; roasted, peeled, | |
| ; seeded, and diced | ||
| ½ | cup | All-purpose flour |
| 2 | cups | Red wine |
| 3 | cups | Roasted vegetable stock |
| 1 | tablespoon | Chopped fresh rosemary |
| 2 | teaspoons | Chopped fresh thyme |
| 1 | teaspoon | Chopped fresh marjoram |
| 2 | tablespoons | Cayenne sauce |
| Salt | ||
| Freshly ground black pepper | ||
Directions
Heat the olive oil in a large stockpot over high heat until very hot. Add the shallots and cook until they start to caramelize. Add the garlic, toss, and cook lightly for 1 to 2 minutes. Meanwhile, put all of the diced vegetables in a bowl and toss with the flour. Add the vegetables to the stockpot and brown for 4 to 5 minutes. Add the red wine and reduce until about ½ cup of liquid remains. Add the stock and fresh herbs and cook, covered, until the vegetables are tender. Stir in the cayenne sauce. Season to taste with salt and pepper.
To serve, place the stew in a large serving bowl and serve hot.
Converted by MC_Buster.
Per serving: 405 Calories (kcal); 8g Total Fat; (19% calories from fat); 7g Protein; 61g Carbohydrate; 0mg Cholesterol; 144mg Sodium Food Exchanges: 2½ Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.