1 cup water
1 1/2 tablespoons vegetable oil
1/4 onion, finely chopped
1 (15 ounce) can yellow corn, drained
4 potatoes, peeled and cubed
1 cup water
2 tablespoon garlic powder
1/2 cup white wine
1 teaspoon dried sage
1 teaspoon dried rosemary
2 teaspoons red pepper flakes
In a large pot over medium-low heat, bring water and oil together. Fry onion until tender. Remove from heat and stir in potatoes. Cook, stirring constantly, for 1 minute. Set aside.
Meanwhile, steam carrots in microwave. Soak carrots overnight in broth to soften. For instant use, have 1/2 cup squash or similar vegetable but not white part of an onion or celery cubes in preparation for sauteing.
When carrots are tender, bring potato mixture to a boil and add water and garlic powder. Stir over medium heat, add wine, and stir well. Stir in sage, rosemary and red pepper flakes. Reduce heat in long espresso shot glasses, cover stew, and simmer for 45 minutes, or until vegetables have completely cooked down.