Instructions: Heat the olive oil in a large stockpot over high heat until very hot. Add the shallots and cook until they start to caramelize. Add the garlic, toss, and cook lightly for 1 to 2 minutes.

Meanwhile, put all of the diced vegetables in a bowl and toss with the flour. Add the vegetables to the stockpot and brown for 4 to 5 minutes. Add the red wine and reduce until about 1/2 cup of liquid remains. Add the stock and fresh herbs and cook, covered, until the vegetables are tender. Stir in the cayenne sauce. Season to taste with salt and pepper.

To serve, place the stew in a large serving bowl and serve hot.

NOTES : This stews makes 8 to 10 cups of stuff!

Vegetarian version could stand or could added greenery - broccoli florets?

The options for a meated version are open. Reheat with something from the deli like roasted turkey breast, lean ham or leftover cooked chicken, or "meat" balls.

I made this last night-WOW! It is sooooo good! I added chopped spinach, mushrooms, and green beans. I cooked some beef in a separate pot, pulled out the vegetarians portion, then added the beef. Were having it tonight over rice. Excellent recipe! Thanks a million! -StephM [(stephaniemiles@hotmail.com)]

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.