Rich Red Wine Vegetable Stew

• 1/4 cup plus 2 teaspoons vegetable oil
• 2 medium tomatoes, cored
• 1 onion, peeled and cut in half lengthwise
• 2 cups red wine
• 3 garlic cloves, smashed, peeled and chopped
• 1 ounce dried boletus mushrooms, ground in a spice mill
• 1 bay leaf
• 1 1/2 tablespoons tomato paste
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 10 ounces fresh mushrooms, cut in1/2-inch pieces
• 5 1/2 ounces (1 1/2 cups) green beans, tipped and tailed
• 1/2 pound turnip, peeled and cut into 1/4-inch thick julienne (1 1/2 cups)
• 3 medium carrots, peeled and cut into 1/4-inch thick julienne (1 1/2 cups)
• Black pepper to taste
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 bunch parsley, chopped
• 4 teaspoons kosher salt

1. Preheat broiler.
2. Coat tomatoes and onion with 2 teaspoons of oil.
3. Place on a cookie sheet and broil for 12 minutes, turning halfway through.
4. Remove from the oven.
5. Coarsely chop tomatoes and onion in a food processor.
6. Reserve.
7. While tomatoes and onion broil, place wine, garlic, ground mushrooms and bay leaf in a 5-quart dish with a tightly fitted lid.
8. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 15 minutes.
9. Remove from oven and uncover.
10. Transfer wine mixture to a small bowl.
11. Whisk in tomato paste, marjoram and thyme.
12. Reserve.
13. Place mushrooms in the dish and toss with the remaining 1/4 cup oil.
14. Cook, uncovered, for 10 minutes.
15. Remove from oven.
16. Scrape tomato mixture over mushrooms and smooth into an even layer.
17. Arrange green beans in a circle around the outer edge of the dish.
18. Arrange turnips in a circle just inside green beans.
19. Place carrots in the center of the dish.
20. Pour the wine mixture over the vegetables.
21. Sprinkle with pepper.
22. Cook, covered, for 30 minutes.
23. Combine cornstarch and water in a small bowl and scrape into dish.
24. Add parsley and stir well.
25. Cook, covered, for 3 minutes.
26. Remove from oven.
27. Stir in salt.

vegetable oil, tomatoes, onion, red wine, garlic, boletus mushrooms, bay leaf, tomato paste, marjoram, thyme, mushrooms, green beans, julienne, carrots, black pepper, cornstarch, water, parsley, kosher salt

Taken from cooking.nytimes.com/recipes/4061 (may not work)