Beef Stew With Port And Porcini

Ingredients

• 3 pounds beef chuck roast, fat trimmed, meat cut into 1-inch pieces
• 2 large onions, coarsely chopped
• 4 large garlic cloves, thinly sliced
• 4 thyme sprigs, plus 2 teaspoons finely chopped thyme leaves
• 2 bay leaves
• 1 cup pure olive oil
• 1 bottle (750 ml) dry red wine
• Salt and freshly ground pepper
• 1/2 ounce dried porcini mushrooms (1/2 cup)
• 1 cup ruby port
• 2 tablespoons tomato paste
• 1/4 cup extra-virgin olive oil
• 3 slices thick-cut bacon, cut into 1-inch pieces
• 2 celery ribs, finely chopped
• 1/2 cup all-purpose flour
• 2 large carrots, cut into 1-inch pieces
• 4 large shiitake mushrooms, stems discarded, caps thinly sliced
• 2 cups chicken stock or low-sodium broth
• 2 tablespoons minced flat-leaf parsley

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