Mixed Vegetable Stew
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
6
- Ingredients
- 1 Tbsp olive oil
- 1 ½ cups onions (sliced)
- 2 cloves garlic cloves (minced)
- 1 cup carrots (cut into thick slices)
- 1 cup Butternut squash (peeled; cut into chunks)
- 3 medium potatoes (washed; unpeeled; cut into thick slices)
- 2 cups canned Tomatoes
- 2 cups red Kidney beans (drained)
- 1 cup Tomato sauce
- 1 cup fresh Green beans (cut in 3-inch pieces)
- 1 cup water
- 1 bay leaf
- 1 tsp dried thyme
- salt (to taste)
- peppers (to taste)
- 3 Tbsps flour
- ¼ cup water
- ¼ cup Red wine
Preparation steps
1.
Heat oil in a large cast iron Dutch oven over medium heat.
2.
Add onions, garlic, carrots, and squash. Cook 10 minutes, stirring often. Add small amounts of water, if necessary, to prevent sticking.
3.
Add potatoes, tomatoes, kidney beans, tomato sauce, 1 cup water, and spices.
4.
Cover, reduce heat to low, and simmer 25 minutes stirring occasionally. Add green beans and continue cooking another 8-10 minutes, or until vegetables are tender.
5.
In a small bowl, gradually stir flour into 1/4 cup water until mixture is smooth. Add to the stew along with the red wine. Cook, gently stirring for another 5 minutes.
6.
Remove bay leaf before serving. Ladle into bowls and serve with your favorite corn bread.
