Mushroom and vegetable bourguignon

leek

small shallots or pearl onions

garlic

medium carrots

mixed small mushrooms e.g. button, chestnut, portabellini etc. ((approx. 4 cups))

olive oil

dry red wine ((1 3/4 cups))

vegetable stock ((1 1/3 cups))

sprig fresh thyme

cranberry sauce or similar sharp-sweet berry preserve e.g. redcurrant jelly or raspberry jam

salt and pepper

potato flour ((potato starch))

sprigs fresh parsley, chopped finely.

floury potatoes

garlic

extra virgin olive oil