Autumn stew

Preparation – 55 minutes

Wash the carrots and celery sticks and peel them. Chop the cloves of garlic and onion into fine dice.

Wash the fresh thyme sprigs; skip this step if you use dried thyme. Clean the mushrooms with a brush or paper towel and cut them into wedges. Heat a dash of olive oil in a casserole and gently sauté the carrots, celery, garlic and onion over a low heat for 10 minutes.

Add the tomato purée, thyme and bay leaves. Let everything cook slowly. Meanwhile, cut the steaks into bite-sized pieces. Add the flour to a deep plate and season with salt and pepper. Dredge the beef chunks through the flour.

Heat the butter in a frying pan and brown the meat. After 10 minutes, transfer the meat to the pan of vegetables. Pour the red wine into the casserole, along with the mushroom stock. Stir occasionally, to prevent the ingredients from sticking to the base of the pan. Let the stew simmer over a medium heat for half an hour.

Finishing the autumn stew – 20 minutes

Sauté the mushrooms in the frying pan for 10 minutes without any butter or olive oil. This will produce some smoke, which is fine.

Stir the mushrooms occasionally to prevent them from burning. Then add the fried mushrooms to the pan of meat and vegetables. Let everything cook for 15 minutes. Remove the sprigs of thyme and bay leaves.

Garnish the autumn stew with chopped fresh parsley. Serve with mashed potatoes, pasta or rice. Enjoy your meal!