Beef Stew with Mushrooms

Ingredients

• 1 kg of beef, cut into pieces
• 200 g of porcini mushrooms
• 2 onions, sliced
• 2 carrots, cubed
• 1 shallot, chopped
• 2 garlic cloves, crushed
• 1 liter of red wine
• 200 ml of beef broth
• 2 sage leaves
• 1 tablespoon of chopped parsley
• salt and pepper to taste
• olive oil

Method

1. In a non-stick casserole, heat some olive oil and cook the beef pieces for about 10 minutes, until well cooked.
2. Add the onions, carrots, garlic, and shallot, and cook for another 5 minutes.
3. Pour in the red wine and let it reduce for 5 minutes.
4. Add the beef broth, sage leaves, and a bit of salt and pepper. Bring to a boil and reduce the heat.
5. Cover and simmer on low heat for about 1 hour, until the beef is tender.
6. Add the mushrooms and cook for another 15-20 minutes, until the mushrooms are heated through.
7. Turn off the heat, add the parsley and stir well.
8. Serve hot with a drizzle of olive oil and a slice of toasted bread.