Vegetable stew with chestnuts

This is a version of a dish I've been cooking for many years. It's infinitely variable according to what vegetables you have available. This was the first time I put chestnuts in: they were a year or so out of date and were part of my cull of 'best-befores' in the pantry. Chestnuts made the stew richer and a good option for veggies to offer non-veggies. As you can see it goes well with the health-giving additions of lots of salad and a glass of red wine.

This isn't really a recipe:

A medium onion
About 4 medium potatoes (waxy ones better)
2 or 3 carrots (depending on size)
1 or 2 parsnips (depending on size)
Other options: turnip, celery, mushroom, red pepper...
Tin/carton of tomatoes
Several sun-dried tomatoes (optional) soaked as per packet instructions
Packet of vacuum-packed or frozen chestnuts (not necessarily out of date - though it didn't seem to make any difference!)
Herbs and pepper

This isn't really a method either:

Slice onion and start saute-ing it gently in a heavy or non-stick pan.
Cut the potatoes into chunks or quarters if very little, and pop into the pan.
Slice or chunk the carrots and add to the pan - keep stirring. Add herbs and pepper - apparently the aromatics dissolve in the oil and make for a better flavour.
Most other veg can be added about now - if they cook quickly add later.
Add the tomatoes - both sorts - and simmer for 5 minutes. Add sliced/choped parsnips and the chestnuts, broken into chunks, and any other quick veg. Simmer for about 10 minutes.

Right, it's 6pm so I've got to go and have some gluglug and crunchcruch!