Portuguese Style Autumn Vegetable Stew


This is a warm and flavorful dish, perfect for a chilly fall evening. Serve this vegetarian stew over cooked wheat berries. Or, to make a meat version, add 1 lb. Portuguese Linguiça, or another spicy sausage. If adding the sausage, try omitting the potatoes, cutting down on the stock by 1 cup, and serving over mashed potatoes. Serves 4-6.

1 TB sunflower or olive oil
2 small sweet onions, sliced thin
4 garlic cloves, chopped
3 medium sweet peppers, cut into 1.5 thin strips
2 small bulbs fennel (or 1 large), stalks trimmed, core removed, sliced into 2 thin strips
1 tsp salt
1/2 tsp freshly ground pepper
1 TB Hungarian Paprika
1/4 - 1/2 tsp cayenne pepper, or to taste
1 tsp dried oregano, or 1 TB freshly chopped
1/4 cup red wine
2 cups vegetable or chicken stock
1/2 cup chopped fresh parsley
1 lb. potatoes, scrubbed and cut into 1 cubes

Heat oil in a heavy bottomed, large saute pan with deep sides, over medium heat. Add onion and garlic and saute, stirring occasionally, until onions are cooked through, about 5 minutes. Add sweet peppers and fennel. Saute for another 5 minutes, stirring occasionally. Stir in salt, pepper, paprika, cayenne, oregano, red wine, stock, parsley and potatoes. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove cover, increase heat slightly, and simmer for 5 more minutes. Taste, adjust seasonings and serve warm.

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