Begin by heating olive oil in a large Dutch oven over low heat.

Add chopped onion and celery to the pot, sprinkling in a pinch of salt. Sauté for about 10 minutes until softened and fragrant.

Toss in the sweet, chopped carrots and cook for an additional 10 minutes, stirring often.

Increase the heat to medium and stir in the mushrooms. Cook for about 5 minutes until they release their juices and become nicely browned.

Stir in the minced garlic along with rosemary and thyme. Cook for about 1 minute until fragrant.

Add the tomato puree, soy sauce, and flour to the pot. Stir until the flour is fully absorbed.

Pour in the red wine, stirring to combine.

Fold in the parsnips, swede, vegetable stock, salt, pepper, and bay leaves.

Allow the stew to simmer uncovered for 45-50 minutes.

Finally, remember to remove the bay leaves before serving.