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| 2 Esslöffel | olive oil |
| 6 | Shallots; halved lengthwise |
| 3 | Cloves garlic chopped |
| 1 | onions diced |
| 5 | Carrots; peeled and cut into |
| | Large dice |
| 1 | Turnip; peeled and cut into |
| | Large dice |
| 3 gross | Potatoes; peeled and cut into |
| | Large dice |
| 1 gross | Sweet potato; peeled and cut into |
| | Large dice |
| 3 | Red bell peppers; roasted, peeled, |
| | Seeded, and diced |
| 1/2 Tasse | all-purpose flour |
| 2 Tasse | red wine |
| 3 Tasse | Roasted vegetable stock |
| 1 Esslöffel | rosemary fresh, chopped |
| 2 Teelöffel | thyme fresh, chopped |
| 1 Teelöffel | marjoram freshly chopped |
| 2 Esslöffel | Cayenne sauce |
| | salt |
| | black pepper freshly ground |
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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.
Per serving: 405 Calories (kcal); 8g Total Fat; (19% calories from fat); 7g Protein; 61g Carbohydrate; 0mg Cholesterol; 144mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
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