Beef Stew with Wild Mushrooms

Soak the wild mushrooms in a bowl of water for 2 hours.

Clean them thoroughly, drain and set aside.

Heat the olive oil in a wide shallow pan.

Season the beef, coat lightly in a little flour and fry over a high heat until browned all over.

Remove from the pan and set aside.

Cook the onion until softened and turning golden. Add the Tomato Sofrito Sauce and cook for a further 5 minutes.

Tip in the bay leaf, wine, brandy and simmer for 5 minutes. Return the beef to the pan.

Pour in the Vegetable Broth Ferrer and simmer for about 40 minutes, until the broth is reduced in half.

Meanwhile prepare the “Picada” i.e. ground the following dried ingredients together: Blend the garlic, parsley, toasted bread, almonds, pine nuts, chocolate and salt. Set aside.