Total Calories: 433
In a 14-inch or 14-inch deep Dutch oven, heat oil and brown meat. Add garlic and onion and cook until tender. Add celery carrots, potatoes, black-eyed peas, okra, thyme, red wine, broth, and seasonings. Bring to a boil and simmer over low heat for 2 hours or until vegetables are tender. If needed, mix water and cornstarch together until smooth and add to stew to thicken. Can add hot sauce just before serving, for a little zing, if desired.
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