Vegetable Stew

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


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 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

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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