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Try this Vegetable Stew with Rich Red Wine Sauce recipe, or contribute your own.
"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."
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.
gilducha 6y agoSecond time, better. I really like this one!
gilducha 6y 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 6y agoThis sounds very satisfying. I have never cooked a turnip but I'm guessing its very like potato. Is that so?