1. Start with preparing the veggies & mushrooms. Clean the mushrooms well, remove dry parts and cut larger ones in half or quarter them. Peel and chop the onion and garlic finely. Clean the knob celery and cut it into small dice. Cut the leek into rings and rinse well with water to get all dirt and sand out that is between the layers. Let drain. Chop the fresh herbs and set them aside.

2. In a large cast-iron pot aka. dutch oven (or any other pot with a lid that can go into the oven later) heat up some olive oil and the butter. Add the mushrooms and fry from all sides for several minutes until they got some color – add some more oil if needed. Take out and set aside.

3. Add more oil to the pot if needed and sauté the onions and garlic until soft and glossy. Add the diced knob celery and cook for 2-3 minutes while stirring constantly. Add the ground beef, break up larger pieces and cook until it gets some color. Add the leek rings and continue cooking until the leek is slightly softer – another 4-5 Minutes while stirring often.

4. Preheat the oven to 300°F (150°C). Deglaze the meat with the wine and let cook down a bit. Add the veggie stock, crushed tomatoes, oregano, thyme, rosemary, the bay leaf, and season with salt and pepper. Add the mushrooms back to the pot, cover with a lid, and place in the oven. Braise for about 90 minutes, then add the drained beans and let braise for another 30 minutes. The sauce should have thickened and everything should look nice and bubbly. If the sauce seems too thin, thicken with some flour. Serve with some toasted bread. Also nice with some rice or pasta on the side.