A red wine, thyme and tarragon flavored vegetable and tomato stew.

Makes 14 cups

2 T. margarine

1 lg. baker’s potato, peeled and cut into 3/4 inch cubes

1 lg. turnip, peeled and cut into 1/2-3/4 inch cubes

1/2 lb. carrots, peeled, cut crosswise into 3rds, then lengthwise into quarters

1/2 lg. green cabbage, cut into 1 inch squares

1 lg. sweet onion, peeled and cut into 3/4 inch chunks

1/4 c. flour

1 T. salt

freshly ground black pepper

1 t. garlic powder

1/4 t. crushed dried thyme

2, 15 oz. cans stewed tomatoes, with liquid

2 c. dry red wine

3 c. water

1 t. additional salt, or to taste

16 oz. froz. petite peas

1 t. crushed dried tarragon

In large soup pot melt margarine over high heat.

In large bowl combine potato, turnip, carrots, cabbage, onion, flour and salt. Stir well to coat evenly, then add to pot. Keep heat on high, while you brown all sides as much as possible. Vegetables will stick to pan, but that’s okay. Simply scrape as you turn the veggies.

Add remaining ingredients, except for peas and tarragon. Stir well. Bring to boil, partially cover, reduce heat to low and cook for 1 hour, stirring occasionally.

At this time, scrape remaining crust from bottom of pan into the stew, that was created by sauteing the floured vegetables.

Add peas and tarragon, then cook for 1 hour longer.

Notes: This stew needs the 2 hour cooking time to bring out the flavors of the vegetables into the broth and to mellow the impact of the wine. Don’t use more than the 3 cups of water. This is a stew, not a soup, thus doesn’t contain a large amount of broth, nor should it. Stores well for re-heating. One of my favorites. Empire Maker won the Belmont this year.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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