1 tbsp. vegetable oil
1 1/2 c. sliced onions
2 cloves garlic, minced
1 c. carrots, cut into 1 inch thick slices
1 c. celery, cut into 1 inch thick slices
4 c. mushrooms, cut into quarters
3 med. potatoes (18 oz. total), unpeeled, cut into 1-inch chunks
1 (1 lb.) can tomatoes, undrained, coarsely chopped
2 c. cooked kidney beans (12 oz.)
1 (8 oz.) can salt-free (or regular) tomato sauce
1 c. water
1 tsp. dried thyme
1 bay leaf
Salt and pepper to taste
3 tbsp. all-purpose flour
1/4 c. water
1/4 c. red wine

Heat oil in a large, heavy saucepan over medium heat. Add onions, garlic, carrots, celery, and mushrooms. Cook 10 minutes, stirring frequently. Add small amounts of water, if necessary to prevent sticking.

Add remaining ingredients, except flour, 1/4 cup water, and wine. Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender. Stir occasionally while cooking.

In a small bowl, gradually stir flour into 1/4 cup water until smooth. Add to stew, along with wine. Cook, stirring, 5 more minutes. Remove and discard bay leaf before serving. Makes 6 servings.