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.

Enjoy!