Parsnip, carrot and chestnut stew

Ingredients: 
2 leeks
1 large carrot
1 large parsnip
2 cloves garlic
2tbsp olive oil
1/2tsp dried oregano
1/2tsp dried sage
1tbsp flour
200ml vegetable stock
200ml red wine
1tbsp soy sauce
1can borlotti beans
300g chestnuts
Method: 

• Cook and peel the chestnuts
• Slice the leeks and heat the olive oil in a casserole pan
• Add the leeks and gently sauté for 5 minutes
• Meanwhile chop the parsnips, carrots and garlic
• Add the vegetables to the pan with the dried herbs
• Stir in the flour to coat the vegetables, and then slowly add the stock, soy sauce and red wine
• Add the beans and chestnuts and simmer for about 20 minutes, season and serve

Original Source: 
Izzy Silvester