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Here is my first season of the stew. Easy to prepare, gives very satisfactory results. Do not be discouraged by the long cooking time required, as there are in putting the ingredients in the casserole, transfer it into the oven and forget it until it's time to pull it off. While my stew was cooked, I went for a long walk in the park, even with a stop shopping. On my return home, a rich and sumptuous scent greeted me by announcing that my dinner was ready. Another point in favor of stews, braised meats, stews and company is that mature their flavor with time, and are even more delicious the next day. So preparatene more than necessary, so make sure you have a surplus for the next day!

Ingredients (for four people)

• 500 grams of beef (a cut suitable for stew)
• 280 grams of whole onions (or regular onions, in that case, cut into thick slices) 4 carrots
• 2 stalks of celery 250 ml beef stock (I used the broth I had prepared earlier and frozen, but you can also use the stock ready, provided it is of excellent quality)
• a glass of red wine
• 1 can of tomatoes into pieces
• A handful of dried porcini mushrooms
• 3 bay leaves
• white flour Olive oil Salt and pepper

First, prepare the vegetables. Peel and chop carrots, celery, reduce the nuts, peel the onions and leave whole. As mentioned, regular onions are fine too, but I used sweet onions because they are especially attractive and have one aspect. Although I must admit that I cried more these peeling onions when I saw Schindler's List !

The next step is to heat the pan on medium heat with a little 'olive oil, then lightly flour each piece of meat and fry for a couple of minutes on each side, so that the surface color purchases. This is a way to give the meat more flavor than it just "boil" in the sauce. In addition, the flour helps to thicken the sauce. Roasted meat in several turns, and set aside in a bowl the pieces are colored.

soon the meat is ready, add the vegetables the pot, the liquid that will release shall endeavor to dispel the delicious crust on the bottom left of the cooking pot from the beef. Then add the meat and wine, and let the alcohol evaporate for a couple of minutes. Immediately following the broth, tomatoes, bay leaf, salt and pepper. Bring to a boil slowly. Meanwhile, mettet the mushrooms to soak in boiling water for three minutes, then cut into small pieces with kitchen scissors and add to the pot. During cooking completely vanish, enriching the sauce with all their flavor.

Cover the pan with a lid and transfer it in an oven pre-like heating to 150 ° C for three and a half hours. Let stand in the heat for at least 30 minutes, then serve with the mashed potatoes or fresh bread to be dipped in the sauce thick.