Beans Bourguignon - cooking recipe

Ingredients

2 tablespoons vegan margarine
2 tablespoons all-purpose flour
1 tablespoon olive oil
3 medium shallots, cut into 1/2-inch dice
4 medium carrots, cut diagonally into 1/4-inch slices
2 garlic cloves, minced
12 ounces white mushrooms, quartered
1 teaspoon dried thyme
1 bay leaf
1 cup canned crushed tomatoes
1/2 cup vegetable broth
1 cup dry red wine
3 cups cooked dark red kidney beans, drained and rinsed (two 15.5 oz. cans)
salt
fresh ground black pepper

Preparation

In a small bowl, combine the margarine and flour; knead until incorporated; refrigerate until needed.
In a big saucepan, heat the oil over medium heat.
Add in shallots, carrots, and garlic; cover and cook until softened, about 5 minutes.
Add in mushrooms and cook, uncovered, 5 minutes.
Stir in the thyme, bay leaf, tomatoes, broth, and 1/2 cup of the wine; bring to a boil, then decrease heat to low, cover, and simmer until vegetables are cooked, about 30 minutes.
Add in the remaining wine, beans, and salt and pepper to taste.
Return to a boil, then decrease heat to low and simmer, uncovered, for about 10 minutes.
While the stew is simmering, pinch off pieces of the beurre manie (margarine/flour mixture) and add it to the stew, stirring after each addition to thicken.
Remove and discard the bay leaf before serving; serve immediately.