2 T. vegetable oil
2 garlic cloves minced
2 cups chopped onion
2 medium carrots sliced in 1/2 inch pieces
4 medium celery stalks chopped
1 1/2 C. cut green beans
2 bay leaves
pinch of dried thyme
1 1/2 C. dry red wine
1 1/2 C. zucchini sliced
4 C. (1 pound) mushrooms sliced
~
2 mediumn potatoes cut in chunks

sauce
2 T. tamari soy sauce
1/2 t. salt
1 C. vegetable stock
3 T. tomato paste
1 t. Dijon mustard
1 T. vinegar
1 T. molasses
pinch of black pepper
1 t. dried basil



Heat the oil in a heavy stew pot or kettle (not aluminum or cast iron because tomato and wine react chemically with these metals).
Saute the garlic, onion, carrots, celery and green beans for 3-4 minutes.
Add the bay leaves, thyme and red wine and boil uncovered for 3 minutes.
Reduce heat cover and simmer for 5 minutes. Add zucchini and mushrooms.
Combine the sauce ingredients and then stir the sauce into the vegetables.
Simmer approximately 30 minutes, untill the vegetables are tender
While the vegetables are cooking cook the potatoes seperately in salted boiling water until they are tender. Drain and add them to the ragout a few minutes before serving.