Last night, I had something similar to this recipe at a pub in North Yorkshire. It inspired me to come up with a recipe that was similar, but BETTER, cuz we all know how I love a good challenge. So here you have it. Celebrate your inner-Frenchness and enjoy on a cold, rainy day!
Fry the onions and carrots for a few minutes in a little olive oil. Add the potatoes, mushrooms and 1 tsp. golden syrup or agave nectar. Cook for 3 or 4 minutes. Add 1 tbsp. flour and stir.
Pour in the red wine, vegetable stock, 2 tbsps. tomato purée, bay leaf and a little salt and pepper. Cook for a few minutes. Put the mixture into a large casserole dish or dutch oven and place in the oven. It should be baked for 1 hour, with the peas or beans being added after about 40 minutes.
Serve with a big piece of crusty vegan/gluten free bread for mopping up the saucy goodness.