Recipe - Vegetable Stew With Rich Red Wine Sauce

2 tablespoon Olive oil
6 Shallots; halved lengthwise
3 Cloves garlic; chopped
1 Onion; minced
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 minced
One half cup Allpurpose flour
2 cup Red wine
3 cup Roasted vegetable stock
1 tablespoon Chopped fresh rosemary
2 teaspoon Chopped fresh thyme
1 teaspoon Chopped fresh marjoram
2 tablespoon Cayenne sauce
Salt
Freshly ground black pepper

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 minced
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 One half 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
One half Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.