Vegetable Stew

A satisfying stew loaded with fresh winter vegetables. The addition of red wine creates a rich, flavorful sauce.

Ingredients

1 tablespoon olive oil

1 tablespoon butter

3 cloves garlic, minced

2 medium potatoes, cut into 1/2-inch cubes, about 2 cups

1 cup onion, coarsely chopped

1/2 pound eggplant, cut into 1/2-inch cubes, about 2 cups

3 carrots, cut into 1/4-inch thick rounds

2 stalks celery, cut into 1/4-inch thick slices

1 cup dry red wine

1 (14.5 ounce) can diced tomatoes

2 tablespoons GOLDEN BLOSSOM HONEY

2 cups fresh broccoli florets

1 medium zucchini, cut into 1/2-inch cubes, about 2 cups

1/4 pound sliced mushrooms

1 teaspoon dried dill weed

1/2 cup feta cheese, crumbled

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.

Directions

In a large pot, heat olive oil and butter. Add garlic, potatoes, onion and eggplant. Cook about 5 minutes, stirring often. Add carrots, celery and red wine. Cover and simmer 5 minutes. Add tomatoes, honey, broccoli, zucchini, mushrooms and dill. Cover and simmer 20-30 minutes until vegetables are tender.
To serve, spoon stew into bowls and top with crumbled feta cheese.
Serves: 4-6