Fricandó Recipe - Slow Cooked Beef Stew with Mushrooms

Name: Fricandó Recipe - Slow Cooked Beef Stew with Mushrooms
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Spanish
Ingredients: 1 lb about 1/2 kilo beef shoulder (or rump/chuck roast); Flour for frying; Olive oil for frying the meat (about 1/4 cup); 1/4 cup dried mushrooms (if you can find them); 1/2 Tablespoon of salt; Ground pepper; Olive oil; 2 medium onions (small dice); 2 medium carrots (small dice); 2 garlic cloves (minced); 1 Tablespoon tomato paste; Herbs of choice (bay leaf, thyme, oregano, rosemary, marjoram); 1 cup of diced tomato (if buying canned, look for "petite dice"); 1/2 cup 120 ml red wine; 1/3 cup 80 ml dry sherry or port; 5 cups 1200 ml beef stock; 1/2 cup fresh seasonal mushrooms of choice (whichever you prefer); 1 clove garlic; Small handful of fresh parsley; 8 to toasted almonds; 3 Tablespoons 44 ml dry port or sherry (oloroso would be perfect); 1 fluid ounce of sweet anisette liquor; 5 grams dark chocolate (a small chunk); 1/3 cup water