Fall Vegetable Stew Recipe

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A rich, hearty, colorful vegetable stew recipe. Great when served with crusty bread. This stew recipe is a perfect way to enjoy your fall harvest of vegetables. For information on preparing your fall vegetables, see All About Vegetables in our Kitchen Tips and Advice.
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  • 2 tablespoons olive oil
  • 1 tablespoon margarine
  • 3 cups onion - chopped
  • 3 garlic cloves - minced
  • 3 potatoes - small, unpeeled, sliced 1/4
  • 3 carrot - medium or large, sliced 1/4
  • 4 ounces mushroom - sliced
  • salt and pepper - to taste
  • 2 celery stalks - cut into chunky pieces
  • 1 red peppers - seeded, chopped
  • 1 zucchini - medium, sliced into 1/8
  • 1/4 cup red wine (optional)
  • 1/2 cup chicken stock or vegetable stock
  • 3 tablespoons tomato paste Italian herb
  • 1/2 tablespoon Herbs de Provence
  • 1 eggplant - peeled and cubed
  • 3 tablespoons molasses
  • sour cream or yogurt
  • parsley - minced
  • parmesan cheese - shredded
Container: dutch oven
30 mins
45 mins
1.25 hrs
  • Heat oil and margarine in dutch oven.
  • Add the onion, garlic, potatoes, carrots, mushrooms, salt and pepper. Cover and cook over medium heat (stirring often) until potatoes and carrots are are tender.
  • Add small amounts of chicken stock, as needed to prevent vegetables from sticking on bottom; cook approximately 20 minutes.
  • Add celery, red pepper, zucchini, red wine (optional), the remaining chicken stock and herb de provence seasoning.
  • Continue to cook, covered, over medium heat; stirring occasionally. Cook until all the vegetables are crisp tender; approximately 10 minutes.
  • Stir in the cubed eggplant.
  • Add molasses, stir gently to combine.
  • Cover and simmer 15 more minutes; stir occasionally.
  • Taste to correct seasoning of salt and pepper.
  • Serve hot with optional toppings.
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