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Vegetable Stew with Red Wine and Miso

What you need: 

4 tablespoons olive oil, divided
1 onion, cut in half and then quartered
1 cup baby carrots
1 celery stick, sliced
1 small eggplant, cut into chunks
1 zucchini, diced into half moons
1 cup vegetable broth
1/2 cup red wine
1 teaspoon miso paste (I use red)
1 (14 ounce) can whole peeled tomatoes
1/2 teaspoon dried summer savory (if you don't have this, use thyme or marjoram)
2 teaspoons cornstarch + water to dissolve
salt and pepper, to taste

What you do: 

1. Heat 2 tablespoons olive oil in a pot and saute the onion, carrot and celery on medium high heat until onions start to caramelize, about 4 minutes. Remove vegetables from pot and set aside.
2. Add 2 tablespoons more oil into the pot and add the eggplant and zucchini and saute until eggplant starts to brown. Add the onion/carrot/celery back into the pot and pour in the vegetable broth. Mix the teaspoon of miso paste into the 1/2 cup wine and stir to dissolve. Add this mixture to the pot.
3. Crush tomatoes in a bowl with your fingers to break them up, and add them plus the juice into the pot. Add the summer savory, cornstarch mixture, salt and pepper and bring to a boil. Lower heat and simmer for 15 minutes with lid on.
4. Remove lid and simmer for 20 more minutes or until all vegetables are tender and stew has thickened. Season with more salt and pepper, if desired. Stew will thicken more as it sits.
Source of recipe: A rich and thick stew with the flavors of red wine and miso. Perfect for serving on top of rice or mashed potatoes. From my blog:

Preparation Time: 
5 minutes, Cooking time: 35 minutes
Cooking Time: 
35 minutes
Recipe Category: 


Thanks for this wonderful recipe. Can the eggplant be replaced with anything else? If so, please do reply me. Your recipes are good enough. I always find time trying out new ones. Keep posting.
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I didn't have any cornstarch and added peas. Great recipe!


Wow - this stew is delicious! The only changes I made:  chopped the onion into more chunks; used an extra celery stick; for seasonings, I used 1/2 tsp thyme, 1/2 tsp marjoram,and 1 tsp oregano (plus the salt n pepper.)  We served it with crusty bread.  Very satisfying as a whole meal.  Thank you for sharing! 


This was amazing! A thick, rich stew, with a hint of sweetness!


I'm usually not a big stew-er, but this was extremely tasty! Like the red wine/miso combo.  I always add miso last (after it's done cooking i stir it in) because I heard cooking miso causes the nutritional value to deteriorate. -Shrugs- Anywhooooooo, thanks for a wonderful recipe :)

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