Prep 30 mins
Cook 30 mins
Serve with a crusty loaf of French bread...mmm. This recipe comes from the Moosewood Restaurant.
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 2 cups onions, chopped
- 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
- 1 teaspoon dried basil
- 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.
Picked this recipe as a great way to clear the vegetable bin at the end of the week. Odd reason but I am so pleased I did. This turned out to be one of those dishes that makes you wish one could share the smell of the dish, not just a picture. The wonderful smell of the simmering sauce permeated throughout the kitchen and left me eagerly anticipating the final result. It did not dissapoint. The careful inclusion of the vegeables left each one perfectly prepared and not overdone. I added my potatoes about 9 minutes before finishing so they could absorb the sauce. Caroline is right the sauce is the star. The suggested bread should be an ingredient as you won't want to miss a drop. Well worth a trip to the gym to later to enjoy and extra piece. The two small changes was that I cut the oil to 2 teaspoons and omitted the salt. Thanks Bunny Mom!!
This is an outstanding recipe. The apartment smells like grandma's house when the veggies are simmering in the wine sauce-- warm and inviting. The wine sauce make this deliciously rich. The second time I made it I doubled the amount of wine and sauce, since I always have leftovers and the sauce tends to get absorbed by the veggies overnight. Also, I serve the ragout over cornbread and top with an asiago/parmesan blend and this dish becomes out of this world. The mild sweetness of the cornbread with the richness of the wine sauce--OMG!
Excellent! Left out the oil and softened the veggies in a little bit of water. Left out the zucchini and had to make due with red cooking wine, and it was still very tasty! Ate over potatoes. Thanks for sharing.