Heat 2 tablespoons of olive oil in a large Dutch oven or stockpot over low heat. Add 1 finely chopped onion and 2 chopped celery stalks with a pinch of salt. Sauté for about 10 minutes until the onions are translucent.

Stir in 2 chopped carrots and cook for an additional 10 minutes until they begin to soften.

Increase heat to medium and add 8 ounces of chopped chestnut mushrooms. Cook for about 5 minutes until the mushrooms are tender.

Mix in 4 minced garlic cloves, along with 1 teaspoon each of fresh rosemary and thyme. Stir for 1 minute.

Incorporate 3 tablespoons of tomato purée, 1 tablespoon of soy sauce, and a tablespoon of flour. Stir for about 1 minute.

Pour in ½ cup of red wine, scraping up any browned bits from the bottom of the pot. Stir until thickened.

Stir in 2 cups of chopped root vegetables, 4 cups of vegetable stock, salt, and pepper to taste.

Introduce 2 bay leaves to the pot, then reduce the heat to low. Let the stew simmer uncovered for 45-50 minutes.

Taste the stew and adjust with additional salt or pepper. Remove bay leaves before serving.