Rich Red Wine Vegetable Stew

Preparation

1. Step 1

   Preheat broiler. Coat tomatoes and onion with 2 teaspoons of oil. Place on a cookie sheet and broil for 12 minutes, turning halfway through.

2. Step 2

   Remove from the oven. Coarsely chop tomatoes and onion in a food processor. Reserve.

3. Step 3

   While tomatoes and onion broil, place wine, garlic, ground mushrooms and bay leaf in a 5-quart dish with a tightly fitted lid. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 15 minutes.

4. Step 4

   Remove from oven and uncover. Transfer wine mixture to a small bowl. Whisk in tomato paste, marjoram and thyme. Reserve.

5. Step 5

   Place mushrooms in the dish and toss with the remaining ¼ cup oil. Cook, uncovered, for 10 minutes.

6. Step 6

   Remove from oven. Scrape tomato mixture over mushrooms and smooth into an even layer. Arrange green beans in a circle around the outer edge of the dish. Arrange turnips in a circle just inside green beans. Place carrots in the center of the dish. Pour the wine mixture over the vegetables. Sprinkle with pepper. Cook, covered, for 30 minutes.

7. Step 7

   Combine cornstarch and water in a small bowl and scrape into dish. Add parsley and stir well. Cook, covered, for 3 minutes.

8. Step 8

   Remove from oven. Stir in salt.