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Total Time
50mins
Prep 40 mins
Cook 10 mins

A hearty stew that I make to use my garden vegetables in.

Ingredients Nutrition

Directions

  1. In a large pot, saute the onion, bell pepper, and garlic in hot oil, until tender.
  2. Add in the mushrooms, eggplant, and zucchini; stir.
  3. Add the beef broth and wine; bring the mixture to boiling; reduce heat.
  4. Simmer, covered, for 8-10 minutes or until vegetables are tender.
  5. Add in the tomatoes with juice, basil, and salt and pepper to taste; cook until heated through.
  6. Ladle stew into individual bowls; sprinkle with provolone cheese.
Most Helpful

4 5

Very good stew even with my adaptations to use up veggies in the refrig by skipping the green peppers and using 2 jalapenos instead. I also skipped the mushrooms but added some leftover rice and some hotdogs. Delicous as an end-of-the-week supper that takes very little effort to make. Thanks for sharing!