Winter Stew

It's cold out side so time to start making some winter warmers.

I love a good stew but a good vegetarian stew is hard to find when your out and about. This is an adaptation of a meat stew I used to make when I was a meat eater. Even in vegetarian form it's hearty and will chase away the winter blues in a single spoonful.

WHAT YOU'LL NEED.

1 Brown Onion

1 Carrot

1 or 2 Potatoes

1/2 Green Capsicum (bell peppers)

1/2 Red Capsicum (bell peppers)

1/4 cup Corn

1/4 cup Green Beans

1/2 cup Broccoli

3 Mushrooms

1 can Tinned Tomatoes

3 cloves Garlic

Basil

Oregano

Parsley

3 Bay Leaves

2 tsp plain flour (wheat free)

1 cup Stock

1/2 cup Red Wine

30g Margarine

WHAT YOU'LL DO WITH THEM.

Heat Margarine in a large saucepan then add flour stirring to mix them in. Add all the vegetables stirring to coat them in the margarine. put in a little water if needed. Add red wine and tinned tomatoes making sure you stir to get any of the flour off the bottom of the pan. Add stock, garlic and herbs then let simmer until potatoes are cooked and the sauce is thick.

Serve on Rice or with toast.