Preparation

In a pan, heat a drizzle of olive oil and sauté the finely chopped onion until translucent.
Add the chopped garlic cloves and sauté for another 2 minutes.
Add sliced ​​carrots and chestnuts to the stew.
Let the vegetables sweat and drizzle with a drizzle of olive oil.
Add the whole mushrooms, sprinkle with flour and mix well.
Add the wine, tomato sauce and water, season with salt, stir the stew and bring to a boil, lower the heat, cover the pan and cook for about 20 minutes until the sauce thickens.
Serve sprinkled with chopped parsley.
It can be served with white rice.

Ingredients

  • 1 and half onion
  • 3 cloves of garlic
  • 2 large carrots
  • 250 g of frozen Portuguese chestnuts
  • 400 g whole tin mushrooms
  • 1 tablespoon of flour
  • 200 ml of red wine
  • 150 ml of water
  • 1 tablespoon of tomato sauce
  • olive oil to taste
  • salt and parsley to taste