Hearty Winter Vegetable Stew

Ingredients

 * 2 tbsp olive oil
 * 4 to 6 small shallots, peeled and halved
 * 8 oz baby carrots
 * 1 lb small new potatoes, well scrubbed and cut in half if larger than 1½ inches
 * 2 turnips or 1 small rutabaga, peeled and cut into 1-inch pieces
 * 2 cloves garlic, crushed
 * salt and freshly ground black pepper to taste
 * 1½ cups vegetable stock
 * ¼ cup dry red or white wine
 * 1 tbsp tamari soy sauce
 * 1½ tsp dried thyme, sage, or savory, or a mix of all three

Directions

 * 1) oil bottom of slow cooker with 1 tablespoon oil.
 * 2) Add shallots, carrots, potatoes, turnips and garlic, and toss to coat with oil.
 * 3) Add salt, pepper, stock, wine, tamari and herbs.
 * 4) Drizzle with remaining 1 tablespoon oil. Do not stir.
 * 5) Cover slow cooker, and set on low; cook until all vegetables are tender, 6 to 8 hours.

Stovetop directions

 * 1) Heat all oil in 5- to 6-quart Dutch oven or other large pot over medium heat.
 * 2) Add all remaining ingredients.
 * 3) Reduce heat to low.
 * 4) Cover pot, and cook, stirring contents occasionally, until all vegetables are tender, 1 to 1½ hours.