Hearty Winter Vegetable Stew

Description
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Ingredients

 * 2 Tbs. 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 1 1/2 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
 * 1 1/2 cups vegetable stock
 * 1/4 cup dry red or white wine
 * 1 Tbs. tamari soy sauce
 * 1 1/2 tsp. dried thyme, sage, or savory, or a mix of all three

Directions
1. Oil bottom of slow cooker with 1 tablespoon oil. Add shallots, carrots, potatoes, turnips and garlic, and toss to coat with oil.

2. Add salt, pepper, stock, wine, tamari and herbs. Drizzle with remaining 1 tablespoon oil. Do not stir.

3. Cover slow cooker, and set on low; cook until all vegetables are tender, 6 to 8 hours.

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