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
Sauce
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
Directions:
2: Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
3: Reduce heat, cover, and simmer for 5 minutes.
4: Add the zucchini and mushrooms.
5: Combine the sauce ingredients and then stir the sauce into the vegetables.
6: Simmer about 30 minutes until the vegetables are tender.
7: While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
8: Drain and add them to the ragout a few minutes before serving.
