Start by heating the avocado oil (or other cooking oil of your choice) in a large stockpot with fitting lid set over medium-high heat. Once hot, add the onion, celery, garlic, mushrooms, salt and pepper and cook until golden and fragrant, about 5 minutes.
Add the carrots and potatoes, stir to coat and then add the diced tomatoes, vegetable broth, red wine (if using), tomato paste, tamari sauce, Dijon mustard, maple syrup, dried herbs and bay leaves; stir well and bring to a slow simmer, then cover and continue to simmer for about 20 minutes, until the carrots and potatoes are tender and the liquid has turned into a beautiful thick sauce.
Kill the heat, add the spinach and kidney beans and stir delicately, until the spinach is completely wilted and the beans are heated through.
Serve without delay.
*if using, be sure to use a good drinking dry red wine. A sweet, fruity wine wouldn't really work with the flavor profile of this dish.