Beef stew with lemons and mushrooms

Staying with the subject of preserved lemons, this is a stew using them as flavoring.
A stew is quite a simple thing, everyone has their own template which they use, so I guess this is mine. I am sorry that I can't give you the exact quantities for everything, it's a case of using what you have...

Ingredients:
Beef (roughly 400 gr.), in larger chunks ("Voressen" in German)
1-2 tablespoons of flour
Olive oil
A couple of onions, roughly chopped
A couple of garlic cloves, finely chopped
Brown button mushrooms, sliced
1/4 preserved lemon, only the rind, finely chopped
One bay leaf
A couple of thyme sprigs
One sprig of rosemary
One glass of red wine
Ca. 1/2 l of stock
Salt and pepper

Toss your beef in the seasoned flour. Brown in a little bit of oil on all sides and put to one side.
Add a little more oil and fry your mushrooms. Put them with the beef.

Add a little more oil and fry the onions and garlic until translucent. Add your aromatics (herbs and lemon) and fry them for a couple of minutes until fragrant.
Add the beef and mushrooms back in and deglaze with the red wine. Let the alcohol cook off and add your stock. When the stew has come back to the boil, reduce the heat and partially cover with a lid. Let this cook for at least 45 minutes. Check the seasoning.

Serve with polenta and a sprinkle of roughly chopped parsley for color and taste.