Heat olive oil over medium heat in a large Dutch oven.
When oil is hot, add onions, carrots, and celery; season lightly with salt and pepper. Cook for about 5 minutes, or just until onions start turning translucent on edges.
Add mushrooms, then cook until most of they liquid they release has evaporated (about 7 to 10 minutes).
Stir in garlic. Cook, stirring constantly, until fragrant (about 30 seconds or so).
Sprinkle flour and paprika over veggies. Stir to coat the vegetables, then continue cooking for 2 minutes, stirring constantly.
Add tomato paste and stir to coat veggies. Then add potatoes, green beans, bay leaves, thyme, rosemary, sage, and vegetable broth. Mix well.
Bring stew to a boil over high heat, then reduce heat to a simmer. Cover pan with lid, leaving a crack open. Simmer stew until veggies are tender, about 20 to 30 minutes
Add peas and parsley; heat through. Season generously to taste with salt and pepper.
Serve stew hot. Enjoy!
For extra flavor, after you add the mushrooms, continue cooking the veggies until are they are browned.I make my own vegetable broth from bouillon ... that way I always have some on hand!To make the stew gluten-free, use a cornstarch slurry to thicken your stew instead of flour. Whisk it in after everything is finished cooking, adding just enough to create your desired consistency.I prefer this recipe made with all vegetable broth, but you can add wine if you wish. Simply use one cup of dry red wine (such as pinot noir, merlot, or zinfandel) and four cups broth, instead of the five cups broth called for in the recipe.Feel free to add fresh herbs or substitute your favorite veggies (other root vegetables work great). Just make sure to use equivalent amounts and keep in mind that cooking times may change.