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.
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|Serving Size: 1 Serving (1017g)|
|Recipe Makes: 4|
|Calories from Fat: 25 (4%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 1217.5mg||42 %|
|Potassium 2302.1mg||61 %|
|Total Carbohydrate 100.9g||30 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 88.1g|
|Protein 11.4g||16 %|
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Calories per serving: 637
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