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.
This recipe has already been read 476 times!