In a fry pan on medium high heat, add Oil, allow to get hot. Add Onions, lightly season with Salt Pepper, and Garlic Plus. Sauté for 7 minutes. Add Carrot, lightly season with Salt, Pepper, and Garlic Plus, Sauté for 4 minutes.
Reduce heat to medium. Make a well in centre of pan, add a little Oil if required. Add Garlic, sauté for 30 seconds, mix well.
Deglaze pan with Wine, allow Wine to mostly reduce.
Add Onions, Parsnips, Mushrooms with soaking Water, and Beef to pot.
Add more Chicken Stock to the pot, until Beef, and Vegetables are covered.
Bring pot to a simeer, reduce heat to medium low. Simmer uncovered for 90 minutes. Add Peppers, mix well. Simmer uncovered for 20 minutes.
Roux:
- In a skillet on medium heat add Butter, sauté for 3 minutes, until frothing slows. Add Flour, sauté for 3 minutes, stirring constantly. Add Roux to Stew, Mix well.
Serve with Mashed Potatoes.