Peel and dice the carrot, onion and garlic clove. Wash and chop the red pepper.
Remove the green leaves from the leek and wash well to remove any dirt. Dice the leek into small cubes. Peel the tomato, remove seeds and chop.
Put the Heura in a pan with a bit of olive oil until brown on both sides. Remove from pan and set aside.
Heat olive oil in a separate pot and sauté the onion, garlic and leek. After a few minutes, add the carrots and pepper. Cook for 2 minutes. Add the tomato. Cook for 5 minutes, then add the flour and stir.
Pour in the wine and add the bay leaf. Allow the alcohol to evaporate for about 2-3 minutes over high heat.
Add the cooked Heura to the pot and cover everything with the vegetable broth. Simmer over medium heat for 15 minutes. Keep an eye on the stew to make sure it doesn’t dry out. Add more broth if necessary.