Fall River vegetable stew

From Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)

Cookbook

Author(s): Moosewood Collective

Page 488

Cuisine: North American

Course: Soups and Stews

Reviews

1 reviews, average rating 5.0 / 5

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Cooksbakesbooks

16 years ago

★ ★ ★ ★ ★ 5/5

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I have made this dozens of times. It is tangy from tomatoes and red wine, and is full of vegetables. The mushrooms, green beans and corn lend excellent textural contrast to the more tender vegetables. If you find it too tart, you can add a touch of sugar and/or baking soda to the stew, and it will be mellower.

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