Beef wine stew with mushrooms

Fine wine stew, ready in just an hour. :)

Preparation steps

Cut the beef into cubes (I had a rumpsteak of about 400g), maybe some other part. Place the meat on the heated fat and bake for about 10 minutes, stirring occasionally. Before the meat juice evaporates, add two to three onions, finely chopped, and two cloves of garlic. Leave it on low heat, stirring occasionally, for about twenty minutes until the onion is completely soft. Then add a tablespoon of tomato concentrate, red pepper, pepper, chilly if you like. Add the porcini mushrooms that you previously soaked in water (if they are dry, I put about two handfuls) and pour with two children of white wine. Add the stock to cover all the ingredients and cook on low heat for about half an hour from boiling. (Depends on how much the meat needs to become soft, I cooked a little longer). Later you cook pasta, gnocchi or potatoes separately and that’s it.
(I didn't weigh the boletus so if the amount from the photo helps);)

Serving

Serve with gnocchi, pasta or potatoes. And a glass of Frankovka;)

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