Peel and chop the onion and garlic, fry gently in the oil in a deep saucepan. Peel and chop all the root vegetables, add them to the onion and garlic. Stir well.
Add the stock, tomato puree and leave to simmer for 45 minutes.
Add the sweetcorn and slice and add the mushrooms. Simmer for another fifteen minutes until the mushrooms are cooked and the root vegetables are soft.
Dish can be served on it's own or with cold meat or sausages.
Vary the vegetables used (e.g. sweet potatoes) and the herbs (rosemary and thyme) for endless varieties of stew.
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