Onions and garlic are cleaned and cut. Peel carrots and cut diagonally into thick pieces. Cut the meat into cubes and fry in a pan with the fat. Add onions, garlic, carrots and mushrooms, fried to a golden brown color. Then add the broth and wine, and after them and spices - thyme and bay leaf. Dish boil under a lid on low heat for about 30 minutes. Stew sprinkle with chopped parsley and serve with potatoes.