Ready in 1 hour
Try this Vegetable Stew with Rich Red Wine Sauce recipe, or contribute your own. "Bell pepper" and "Caprial3" are two of the tags cooks chose for Vegetable Stew with Rich Red Wine Sauce.
"Very good stew, even I used dry herbs and didn't have marjoram, but added fresh mint. And I had never cook a turnip before, it is... curious... and good."- gilducha
40 people want to try | 50 have favorited
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. 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.
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
gilducha 4 years agoSecond time, better. I really like this one!
gilducha 4 years agoVery good stew, even I used dry herbs and didn't have marjoram, but added fresh mint. And I had never cook a turnip before, it is... curious... and good.
Otterpond 4 years agoThis sounds very satisfying. I have never cooked a turnip but I'm guessing its very like potato. Is that so?