Iberian cheeks with chestnuts and mushrooms

First we prepare the meat, I have used Iberian cheeks, instead of pork stew meat, but both would work. We clean it, cut it, season it with salt and pepper, flour it and seal it with the AOVE in the casserole.

Set the meat aside and in the same oil sauté the leek, the rovellons and the carrot. Add the thyme and the bay leaf. Add the meat and the wine and let it evaporate.

Finally, add the broth and the chestnuts and let everything simmer for 1 hour. It's delicious!