Heat the oil in a saucepan and sauté the onions until they are nice and translucent
Then add the garlic, mushrooms and carrots and simmer until thawed,
Add the tomato paste and bring to a boil again
Now add the red wine and vegetable stock.
Dissolve the cornstarch in a little water with all the spices and add it to the stew.
Let it simmer very slowly until you get a nice thickened sauce. The slower, the better, this allows the flavours will come into its own.
Serve with baby potatoes.