Add the tomato sauce, bouillon and red wine. Lower heat and simmer, covered, for 1 hour.
Add the canned tomatoes, carrots, potatoes, bay leaves, salt and pepper. Cover and cook for 30 minutes or until potatoes and carrots are tender. Check seasonings and add salt and pepper, if desired. Remove bay leaves before serving.
Makes 6 servings.
Recipe editor Patricia Mitchell
Does your kitchen need a high-quality Dutch oven? Get a great All-Clad, Lodge or Le Creuset Dutch oven here.
Online Since 1997
Follow us on Twitter
Our Facebook Fan Page
TexasCooking on Flickr
Recipe Exchange, Chat
Texas Wines & Wineries
Our website devoted to Texas books, travel, people & culture
Save on Your
Coffee For Less
5% off Coupon Code: CFLESS