Beef stew with mushrooms

A soft stew with mushrooms and vegetables in an aromatic sauce: the rich taste of this stew will leave no one indifferent. Recipe by Italian chef Gino D'Acampo.

Ingredients

• beef 400 g
• wheat flour 1 tbsp.
• onions 1-2 pcs
• pancetta (or bacon) 50 g
• mushrooms (preferably forest mushrooms - fresh or dried) 150 g
• large carrots 1 pc
• garlic 2 cloves
• red wine 150 ml
• tomato paste 1 tbsp
• beef broth (or chicken, vegetable) 400 ml
• rosemary 3 sprigs
• bay leaf 1 piece
• olive oil
• salt, black pepper, chili powder to taste

Directions

1. Cut the beef into cubes about 2-3 cm, roll in flour. Heat the olive oil and fry the meat over high heat for 2-3 minutes (in one layer, or in small portions if it does not fit in one layer).
2. Remove the meat and set aside for now.
3. Dice the onions, carrots, pancetta or bacon into small cubes. Fry onions and pancetta for 5 minutes, add carrots, coarsely chopped mushrooms (if dried, soak them in water beforehand) and finely chopped garlic, cook for another 5 minutes.
4. Pour in wine and bring to a boil. Add previously fried meat, tomato paste and stir. Pour in broth gradually, stirring well. Bring everything to a boil.
5. Add rosemary, bay leaves, salt and spices. Close the pan with a lid and put it in the oven, preheated to 200 degrees, until tender (until the meat is soft, I stewed everything for about 1 hour). Let the dish stand out of the oven for about 10-15 minutes before serving.
6. Serve the stew with any side dish of your choice.