Beef and Chestnut hearty stew

 Tastes like the rain the earth blossomed with rosemarin. the white wine lightens that amazing stew-for a rainy day like this.

• 1.5 kg. shoulder meat cut in cubes
• 2 onions diced
• 1 garlic head cut crosswise
• 3 carrots diced
• 3 celery sticks diced
• 1 parsnip diced
• 1 pack of fresh mushroom cleaned
• 4 potato cut to quarters
• 8 sage leaves
• 1 tablespoon fresh oregano
• 2 tablespoon fresh rosemarin
• 1 glass white wine
• 3 cups beef stock or water
• 1 tablespoon black pepper
• 1 cup readymade chestnut
• 1 teaspoon sea salt
• 1/3 cup flour
• 1/3 cup olive oil

1. mix flour with the oregao and rosemarin, 1/2 teaspoon salt in  a bag. Add the meat and shake.
2. heat a large cooking  skillet with  olive oil and add 2 sage leaves. Add the meat and brown them from both sides.remove from skillet.
3. add to the same pot : onion, carrot, celery, parsnip,chestnut, garlic and potato and brown them a bit .
4.  Add the meat rosemarin and  stock  and bring to boil. lower the heat, add the wine and cook for at least 5 hours covered.