Vegetarian 'Beef' Carrot & Potato Stew

This is so very simple to make, and is warming and filling on cold winter days.
Serves 4 - 6

Ingredients
1 Tbsp olive oil
1 large onion, cut approximately into eighths (i.e. very coarse)
7 cloves of garlic, lightly mashed
2 cups of red wine (the alcohol will evaporate)
1/2 cups all purpose flour (or 2 Tbsp corn starch stirred into 1/2 cup of cold water)
2 cups worth of carrots (about 4 - 6 carrots), cut into inch-long lengths
2 cups of baby potatoes, each potato cut into quarters, skin-on.
1/2 pound of veggie meatballs, each meatball cut into quarters.  (I use the President's Choice meatballs, but you can probably use Gardein beef tips as well).

2 cups of beef broth (I use the McCormick non-meat 'beef' broth seasoning cube)
2 cups of water
2 cups of frozen corn
1/2 tsp powdered thyme
1/2 tsp dried red chili flakes


Method

1. In a large pot, add the olive oil and turn the heat to high.
2. Add the onions, and stir occasionally as the onion browns.  When ready, onion will be translucent but with browned/caramelized edges.
3. Add the garlic and stir for 20 seconds.
4. Add the red wine
5. While stirring, sprinkle in the flour (or cornstarch water) as a thickener.

6. Add the 'beef' broth.
7. Add the two cups of water.
8. Add the carrots, baby potatoes, veggie meatballs, and corn.
9. Bring to a boil, then add the thyme and chili flakes.
10. Lower the heat to low and simmer for 45 minutes, covered.