Veggie Stew


  • 3T vegetable oil
  • 1 large onion, finely diced
  • 6 cloves garlic, finely diced
  • 3/4 - 1C red wine
  • 1.75L (7C) water
  • 1.5T beef broth mix
  • 1 russet potato, chopped
  • 1 large carrot, chopped
  • 1/4 head of cauliflower, chopped
  • 1/3C green peas


  1. Heat oil in a large pot and add onions. Fry until well-carmelized.
  2. Add garlic and wine. Simmer until the wine is reduced and the onions start to dry out.
  3. Add water and beef broth mix. Let simmer for a few minutes.
  4. Add potato, let simmer for a few minutes until the potato begins to cook.
  5. Add carrot, cauliflower, and peas. Simmer for a few minutes.
  6. Season with salt and pepper to taste.