Magical Vegetable Stew
* 1 tablespoon canola or vegetable oil
* 1 1/2 cups sliced onions
* 2 garlic cloves, minced
* 1 cup carrot, cut into 1-inch-thick slices
* 2 cups fresh green beans, cut into 3-inch lengths
* 1 cup zucchini sliced into 1/2 inch pieces
* 1 package frozen sweet corn
* 3 medium potatoes, unpeeled, cut into 1-inch chunks
* 1 can whole tomato, undrained, coarsely chopped
* 2 cans dark red kidney beans
* 1 (8 ounce) can tomato sauce
* 1 cup water
* 1 teaspoon dried thyme
* 1 bay leaf
* salt and pepper
* 3 tablespoons flour
* 1/4 cup water
* 1/4 cup red wine
1. Heat oil in a large, heavy saucepan over medium heat.
2. Add onions, garlic, carrots, celery, and green beans.
3. Cook 10 minutes, stirring frequently. Add small amounts of water, if necessary, to prevent sticking.
4. Add remaining ingredients, except corn, zucchini, flour, 1/4 cup water, and wine.
5. Cover, reduce heat to low, and simmer 40 minutes, or until vegetables are tender.
6. Stir occasionally while cooking.
7. Add the sweet corn and zucchini, stir. Continue simmering.
8. In a small bowl, gradually stir flour into 1/4 cup water until smooth.
9. Add to stew, along with wine.
10. Cook, stirring, for 5 more minutes.
11. Remove and discard bay leaf before serving.