Step 1

Peel and wash your potatoes. Cut them into chunky wedges.

Step 2

Heat the olive oil in a deep pan. Add the chopped onions and cook for about 5 minutes until the onion becomes translucent and sticky. Add the sliced garlic and fry for another minute.

Step 3

Add the sliced carrots, mushrooms and the potato wedges and fry for another 3 minutes, gently turning them from time to time. Add the flour and tomato paste, mix to coat the ingredients well and fry for another 1-2 minutes, stirring continuously so they don't stick.

Step 4

Add the red wine and gently stir until you get a smooth sauce. Simmer for around 3 minutes until the sauce is reduced to a thick sauce. Add the vegetable stock and the thyme and simmer for another 5 minutes, stirring occasionally, until the sauce becomes thick

Step 5

Serve hot in a bowl and decorate with a sprig of thyme.