Name: Vegetable Stew with Rich Red Wine Sauce
Ingredients: 2 tb 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 lg Potatoes; peeled and cut into; ; large dice; 1 lg Sweet potato; peeled and cut into; ; large dice; 3 Red bell peppers; roasted, peeled,; ; seeded, and diced; 1/2 c All-purpose flour; 2 c Red wine; 3 c Roasted vegetable stock; 1 tb Chopped fresh rosemary; 2 ts Chopped fresh thyme; 1 ts Chopped fresh marjoram; 2 tb Cayenne sauce; Salt; Freshly ground black pepper

Worry is not a trivial sin, because it strikes a blow both at God's love and at God's integrity. Worry declares our heavenly Father to be untrustworthy in His Word and His promises. To avow belief in the inerrancy of Scripture and in the next moment to express worry is to speak out of both sides of our mouths. Worry shows that we are mastered by our circumstances and by our own finite perspectives and understanding rather than by God's Word. Worry is therefore not only debilitating and destructive but maligns and impugns God.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Caprial3	4	servings

INGREDIENTS

2	tb	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	lg	Potatoes; peeled and cut into
		; large dice
1	lg	Sweet potato; peeled and cut into
		; large dice
3		Red bell peppers; roasted, peeled,
		; seeded, and diced
1/2	c	All-purpose flour
2	c	Red wine
3	c	Roasted vegetable stock
1	tb	Chopped fresh rosemary
2	ts	Chopped fresh thyme
1	ts	Chopped fresh marjoram
2	tb	Cayenne sauce
		Salt
		Freshly ground black pepper

INSTRUCTIONS

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 1/2 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: 2
1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Worry is the darkroom in which negatives can develop.”