Ingredients
-
2 tablespoons vegetable oil
-
2 garlic cloves, minced
-
2 medium carrots, sliced in 1/2 pieces
-
4 medium celery ribs, chopped
-
1 1/2 cups cut green beans
-
2 bay leaves
-
1 pinch dried thyme
-
1 1/2 cups dry red wine
-
1 1/2 cups zucchini, sliced
-
1 lb sliced mushrooms
-
2 medium potatoes, cut into chunks
-
-
2 tablespoons tamari soy sauce
-
1/2 teaspoon salt
-
1 cup vegetable stock
-
3 tablespoons tomato paste
-
1 teaspoon Dijon mustard
-
1 tablespoon vinegar
-
1 tablespoon molasses
-
1 pinch black pepper
-
2 cups onions, chopped
Instructions
- Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
- Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
- Reduce heat, cover, and simmer for 5 minutes.
- Add the zucchini and mushrooms.
- Combine the sauce ingredients and then stir the sauce into the vegetables.
- Simmer about 30 minutes until the vegetables are tender.
- While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
- Drain and add them to the ragout a few minutes before serving.