Vegetable Stew Recipe

• 4 Cups mushrooms, cut into quarters
• 1 Can tomatoes, coarsely chopped
• 1 Cup carrots cut into 1 inch thick slices
• 1 Cup celery, cut into 1 inch thick slices
• 1-1/2 Cups sliced onions
• 3 Medium potatoes, unpeeled, cut into 1 inch chunks
• 2 Garlic cloves, minced
• 2 Cups cooked kidney beans
• 1 Can tomato sauce
• 1 tsp Dried thyme
• 1 Bay leaf
• Salt and pepper to taste
• 1 tbsp Vegetable oil
• 1 Cup water
• 3 tbsp Flour
• 1/4 Cup water
• 1/4 Cup red wine

• Take a large saucepan and heat oil in it on medium flame.
• Combine onions, garlic, carrots, celery, and mushrooms with it.
• Cook for about 10 minutes, keep stirring.
• Add little water, if required, to prevent sticking.
• Combine rest of the ingredients, except flour, 1/4 cup water, and wine.
• Cover, decrease the heat to low, and simmer for about 30 minutes till vegetables are tender, stir occasionally.
• Gradually stir flour into 1/4 cup water till smooth, in a small bowl.
• Mix it with stew, along with wine.
• Cook for about 5 more minutes, keep stirring.