This hearty vegetable stew can be made on the stovetop or crockpot. Easy and simply delicious. Throw any veggies you have on hand in the pot, you can't go wrong.
In a large saucepan over medium heat add in olive oil, onions, garlic, and mushrooms. Sauteé until browned about 8 minutes.
Pour in the wine, cook down for 5 to 8 minutes. Sprinkle flour over mushroom onion mixture until flour is incorporated. Stir in tomato paste.
Stir broth over mushroom mixture add in carrots, potatoes, and thyme. Cook for 30 minutes until carrots and potatoes are fork-tender.
Slowly add milk, peas, and corn. Reheat for 10 minutes.
Salt and pepper to taste. Serve over rice, bean pasta, fresh baby spinach chopped or in a bowl.
Notes
This is an excellent meal to make in a crockpot or instant pot! Don't like mushrooms there are plenty of alternatives; beans, meatless alternative, you decide.