Vegetarian Stew (Elsie)

2 Tbsp olive oil
1 medium onion diced finely
1 medium carrot diced finely
1 stalk celery diced finely

Heat oil in large dutch oven, add onion,carrot & celery.
Saute , stirring frequently until vegetables brown, about 10 minutes.

Add
1 medium onion , chopped
1 pound small portobello mushrooms, chopped
1/2 pound white button mushrooms, chopped
Saute about 10 minutes, then add

1/2 tsp thyme or oregano
1 tsp fresh rosemary
2 medium garlic cloves, minced
1/2 cup white wine
Cook about 2 minutes scraping up any browned bits stuck to pot.

Add
2  1/2 cups vegetable stock
1 tsp salt
1 cup canned diced tomatoes
1 bay leaf
4 large carrots ( about 1 pound) sliced
4 medium potatoes, cut into about 1 inch pieces
1 can of  drained can of black beans (optional)

Bring to a boil, and then simmer until potatoes & carrots are tender.
Just before serving add 1 can peas or 1 cup frozen peas that have been thawed.
Simmer until peas are hot
Stir in 1 Tbsp balsamic vinegar and 1/4 cup fresh chopped parsley.

Adding meat to this would work easily if you wanted a beef stew.