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Red Wine Stew

What you need: 

10-12 tiny potatoes (red or fingerling - the ones I used were teeny!)
5 stalks asparagus, chopped
4 oz. tempeh, cut into squares
3 carrots, chopped
1/2 onion, chopped
any other veggies you want, chopped
1 cup red wine
1/2 cup vegetable stock (less or more as needed)
garlic to taste
rosemary, to taste
thyme, to taste
sage, to taste

What you do: 

Mix all ingredients in a casserole dish. Cover and bake in oven at 350 degrees F for 45 minutes. Serve with rice or a nice bread.
Source of recipe: A variation of the beef stew my mom made when I was a kid.

Preparation Time: 
10 mins., Cooking time: 40 mins
Cooking Time: 
40 mins
Servings: 
3
Recipe Category: 

SO HOW'D IT GO?

This was excellent!!

I used the teeny red potatoes whole, some small whole crimini mushrooms, two chopped cloves of garlic and a seasoning medley mix that I have instead of each individual spice. I used about 3/4 cup of broth and cooked it an extra 10 - 15 mins.

I put a small amount of wild rice in the bottom of soup bowls and put this on top. The flavor was great and the 2nd day was even better!

Thanks for the recipe! I'll be making this again throughout the winter!!

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