4 tablespoons olive oil, divided
5 medium carrots, cut into 1-inch pieces
2 medium onions, halved and sliced
2 garlic cloves, minced
8 large portobello mushrooms, cut into 1-inch pieces
1 tablespoon tomato paste
1 bottle (750 ml) dry red wine
2 cups mushroom broth or vegetable broth, divided
1 teaspoon salt
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1 package (14.4 ounces) frozen pearl onions
3 tablespoons all-purpose flour

4 tablespoons olive oil, divided 5 medium carrots, cut into 1-inch pieces 2 medium onions, halved and sliced 2 garlic cloves, minced 8 large portobello mushrooms, cut into 1-inch pieces 1 tablespoon tomato paste 1 bottle (750 ml) dry red wine 2 cup s mushroom broth or vegetable broth, divided 1 teaspoon salt 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme 1/2 teaspoon pepper 2 can s (15-1/2 ounces each) navy beans, rinsed and drained 1 package (14.4 ounces) frozen pearl onions 3 tablespoons all-purpose flour

In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrots and onions; cook and stir 8-10 minutes or until onions are tender. Add garlic; cook 1 minute longer. Remove from pan.
In same pan, heat 1 tablespoon oil over medium-high heat. Add half the mushrooms; cook and stir until lightly browned. Remove from pan; repeat with remaining oil and mushrooms.
Return mushrooms to pan. Add tomato paste; cook and stir 1 minute. Stir in wine, 1-1/2 cups broth, salt, thyme, pepper and carrot mixture; bring to a boil. Reduce heat; simmer, covered, 25 minutes.
Add beans and pearl onions; cook 30 minutes longer. In a small bowl, whisk flour and remaining broth until smooth; stir into pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.