Fall Vegetable Stew Recipe

Provided By
RecipeTips

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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Servings:

Ingredients

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
OPTIONAL TOPPINGS:
sour cream or yogurt
parsley - minced
parmesan cheese - shredded

Container:dutch oven

Directions

PREP

30 mins

COOK

45 mins

READY IN

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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