Meat Stew with Wine and Mushrooms
Add salt and pepper to the pieces of meat and flour, shaking off the excess flour.
Fry in Dutch oven with a little oil until lightly browned and set aside. In the same pot, sauté the finely chopped onion and chopped garlic (without the parsley) for 10-15 minutes over medium-low heat.
Stir in the meat, wine, rosemary, thyme and simmer for about 10 minutes.
Finally add the Aneto Natural Organic Onion Broth. Cover and let cook over low heat for 1.5h.
Wash the mushrooms. Sauté them in a pan with a little oil. When the water has evaporated, add the garlic and chopped parsley and sauté for a few more minutes.
Add the mushrooms and chocolate to the Dutch oven and cook for another 5 minutes. Salt to taste.
At the last minute add chopped parsley.
Serve the stewed meat with mashed potatoes as a side. Enjoy!
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