Quick Beef and Mushroom Stew
Rinse beef, pat dry and cut into strips. Peel shallots and julienne. Rinse and slice mushrooms. Dice chestnuts and pancetta.
Heat oil in a pan and brown beef. Remove from pan and set aside. Add pancetta and shallots to pan and cook. Add mushrooms and cook for 1-2 minutes. Add chestnuts and deglaze with brandy. Pour in broth and simmer for 2-3 minutes. Stir in cream and return beef to pan. remove pan from heat and let sit for 3-4 minutes. Season with salt and pepper and sprinkle with parsley.
Serve with rice, as desired.