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Fall Vegetable Stew Recipe

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Rich, hearty stew full of colorful vegetables. Great with crusty bread.

Fall Vegetable Stew Recipe (+)

Directions

Heat oil and margarine in dutch oven.
Add onion, garlic, potatoes, eggplant, mushrooms, salt and pepper. Cover and cook over medium heat (stirring often) until potatoes are are tender.
Add small amounts of chicken stock, as needed to prevent vegetables from sticking on bottom; approximately 20 minutes.
Add celery, red pepper, carrots, red wine (optional), the remaining chicken stock and herb de provence seasoning.
Continue to cook, covered, over medium heat, stirring occasionally, until all the vegetables are crisp tender; approximately 10 minutes.
Add molasses, stir gently to combine.
Cover and simmer 15 more minutes, stirring occasionally.
Taste to correct seasoning of salt and pepper.
Serve hot with optional toppings.

Container: dutch oven

Prep Time: 30 minutes

Cook Time: 30 minutes

Serving Size: cup

Servings: 6

Enter desired servings:

Ingredients

-		2 tablespoons olive oil
-		1 tablespoon margarine
-		3 cups onion chopped
-		3 garlic cloves, minced
-		3 potatoes small, red or russet, unpealed
-		1 eggplant diced, unpeeled,
-		4 ounces mushroom sliced
-		2 celery stalks
-		1 red peppers seeded, chopped
-		3 carrot medium or large, sliced or diced
-		1 zucchini medium, sliced into 1/8" circles, cut in half if large in diameter
-		1/4 cup chicken stock
-		3 tablespoons tomato paste Italian herb
-		1/2 tablespoon Herbs de Provence
-		3 tablespoons molasses
-		salt and pepper to taste
		Optional Toppings:
-		sour cream or yogurt
-		parsley minced
-		parmesan cheese shredded

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