Vegetarian Stew |
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Ingredients 1 tablespoon vegetable oil 1 1/2 cups sliced onions 2 garlic cloves, minced 1 cup carrots, cut into 1 inch thick slices 1 cup celery, cut into 1 inch thick slices 3 medium potatoes, cut into 1 inch chunks 1 (1 pound) can tomatoes, undrained, coarsely chopped 2 cups cooked kidney beans 1 (8 ounce) can tomato sauce 1 teaspoon dried thyme 1 bay leaf salt and pepper 3 tablespoons flour 1/4 cup water 1/4 cup red wine Directions Heat oil in a large heavy sauce pan over medium heat. Add onions, garlic, carrots and celery. Cook 10 minutes stirring frequently. Add small amounts of water, if necessary to prevent sticking. Add remaining ingredients, except flour, 1/4 cup water and wine. Cover, reduce heat to low and simmer 30 minutes or until vegetables are tender. Stirring occasionally. In a small bowl, gradually stir flour into 1/4 water until smooth. Add to stew along with wine. Cook 5 more minutes. Remove bay leaf and serve. |