Cut the meat into 1 ½ inch cubes and trim away any excess fat. Pat dry. Season with freshly ground black pepper. Heat 2 tbsp. olive oil in a large Dutch oven. Add the meat and sauté until all sides are lightly browned, about 4-5 minutes. Pour meat and any rendered liquid into a bowl and set aside. Return Dutch oven to medium heat and add 2 tbsp. olive. Add the onions and cook for 4-5 minutes until beginning to soften. Add the leek, shallots, one carrot, and 2 crushed garlic cloves. Add the wine if using and allow to reduce into half. Add the beef stock. Add the bouquet garni and bring to a boil. Add the reserved meat and liquid and return to a boil. Cover and lower to a simmer.
Place in the oven for about 2 hours or until the meat and vegetables are very tender when pierced with a fork. Remove from the oven and remove and discard the bouquet garni. Strain the liquid, reserving the meat and vegetables, into a medium saucepan. Return the liquid to low heat and reduce the liquid until thickened to the desired consistency. Return the vegetables, meat and reduced sauce to the Dutch oven. Bring to a simmer and keep warm.
Heat the remaining 1 tbsp. olive oil in a medium skillet over medium high heat. Add the mushrooms and sauté for 8-10 minutes until lightly browned and cooked through. Stir the mushrooms into the stew. Season with parsley to serve.
Chef’s Tip: This dishes freezes well so consider making double the amount. Freeze the mixture in individual portions for a simple, savory take along lunch.