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Ingredients

• teaspoon thyme leaves
• 1/8 teaspoon marjoram leaves
• 1/8 teaspoon rosemary leaves
• 1/8 teaspoon granulated garlic
• 3 - 4 large carrots, peeled and cut into chunks (I sometimes use about 1/2 bag of precut carrots)
• 3 medium Yukon gold potatoes, scrubbed and cut into chunks
• 3 celery stalks, thickly sliced
• 1 large onion chopped
• 1/2 cup red wine
• 16-oz can diced tomatoes, undrained
• 8-oz. can tomato sauce
• 2 tablespoons flour