Marinate stewing meat overnight in a good red wine with fresh sage, garlic, rosemary, salt and pepper. Sauté onion and garlic in olive oil, add veggies and remove from pan. Sear meat cubes until browned in oil or fat, adding in tomato paste, mushrooms and red wine, beef stock, veggie mix, herbs and seasoning from the marinade. Slow cook in the oven on low heat for several hours until meat is tender to the bite. Thicken sauce with cornstarch mixed into a little of the reserved porcini water and stirred into to the stew.