Vegan Vegetable Stew

INGREDIENTS

1 large onion, chopped
1 clove of garlic, minced
1 stick of celery, chopped
1 carrot, finely chopped
½ pint of vegetable stock
1 lb of button mushrooms, sliced
½ tsp rosemary
¼ tsp paprika
¼ tsp oregano
125 ml red wine
1 tin of chopped tomatoes
2 potatoes, diced
1 oz frozen peas
Plain flour
Salt and pepper
Olive oil

METHOD

Heat 2 tbsp of oil in a saucepan
Fry the onion of medium heat until soft
Add the celery, carrot and garlic and cook for 3-4 minutes
Add the sliced mushrooms and cook until soft
Sprinkle 1 tbsp of flour over the vegetables
Mix well then add the stock and half the red wine
Once boiling add all the herbs
Add the peas and potatoes
Simmer for 20 minutes until reduced enough to coat the back of a spoon