Hey Amy!

More delicious hearty meals are coming from my kitchen today.  I have caught a cold and only want comfort food so this recipe really fit the bill.  My vegetarian friends will love it for its full flavor and all veggie recipe.  I sometimes double the recipe so I have plenty to take for lunch each day.  It gets better each day!  Finally it can be a starter course or a main course.

Ingredients:

2 Tbsp. butter
4 Tbsp. all-purpose flour
4 c. vegetable stock
8 small to medium red potatoes, cut into chunks
1 1/2 c. frozen pearl onions, thawed
2 c. carrots, cut into 1 inch pieces
1 c. frozen green beans, thawed
1 1/2 tsp. Herbs de Provence
1/4 c. dry red wine
salt and better to taste
1 16-oz. bag egg or whole wheat noodles

Melt butter in dutch oven on low heat.  Slowly whisk in flour, stirring constantly.  Cook 30 seconds.  Add 1 c. stock, whisk until gravy becomes smooth and begins to thicken.  Stir in rest of stock.  Cook until smooth and slightly thickened.  Add vegetables, wine and herbs.  Simmer on low heat for 1 hour, stirring occasionally.  Serve over noodles as a main dish or alone as a beginning course.

Don’t forget to make the vegetables bite size.  Nothing is worse than serving a stew and having a need for a knife! Also you can add and subtract whatever vegetables you love and this stew is still delicious!

xo–me

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