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Vegetable Stew With Rich Red Wine Sauce

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Caprial3	4	Servings

INGREDIENTS

2	T	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		Potatoes, peeled and cut
		into
		large dice
1		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	T	Chopped fresh rosemary
2	t	Chopped fresh thyme
1	t	Chopped fresh marjoram
2	T	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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 979 Calories From Fat: 83 Total Fat: 9.6g Cholesterol: 0mg Sodium: 917.9mg Potassium: 4109.2mg Carbohydrates: 198.3g Fiber: 40.9g Sugar: 62.5g Protein: 33.2g