1tbspcorn flourmixed with 5 tbsp of hot water added to the sauce to thicken up
Start by chopping all the veg and mushrooms.
Heat up a good lug of good quality oil in your dutch oven and fry shallots until caramelised. Don’t worry if this takes a few minutes and if they start looking slightly burnt. You don’t want want to skip this point as it helps with the flavour.
Add carrots, mushrooms, herbs and pour over the stock and red wine.
Mix in the tomato puree, pureed garlic and season with salt.
Cover up with a lid and leave to simmer for 20 minutes. Once the carrots are soft, stir in the corn flour mixed with water.