First of all, peel carrots, celery and onion and chop them.
Clean the mushrooms and cut them into slices, add a small part of the chopped vegetables and cook them in a non-stick pan with a little salt, oil and parsley.
Sauté the rest of the mince in another large pan with the oil; add the meat cut into chunks and brown it on all sides.
Sprinkle in the flour, stirring immediately to avoid lumps.
Deglaze with the wine, close with a lid and cook for about 40 minutes over medium-low heat, adding hot broth when needed to prevent the meat from sticking.
A few minutes before the end of cooking, add the mushrooms and season with salt and pepper.
The mushroom stew is ready, you just have to serve it.
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