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1
Preheat the oven to 325.
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2
In a heatproof bowl, soak the dried porcini in the 1 cup of boiling water until softened, about 20 minutes.
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3
Rub the mushrooms together to loosen any grit, then remove them from the water and coarsely chop.
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4
Let the soaking liquid stand for 5 minutes to settle, then pour it into a clean bowl, leaving any grit behind.
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5
Heat the olive oil in a medium enameled cast-iron casserole.
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6
Add one-third of the meat at a time, season with salt and brown well on all sides over moderate heat, about 6 minutes; transfer to a plate.
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7
Repeat with the remaining meat.
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8
Add the carrots and onions to the casserole and cook, stirring, until lightly browned, about 10 minutes.
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9
Discard any fat in the casserole.
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10
Sprinkle the flour over the vegetables and cook until it browns lightly, about 3 minutes.
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11
Gradually stir in the wine and the 2 cups of water, scraping up the browned pan juices.
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12
Return the meat to the casserole.
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13
Add the tomato paste, bay leaves, thyme and the porcini and their soaking liquid.
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14
Bring to a boil.
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15
Cover the casserole tightly and bake for 3 hours, or until the cubes of beef are very tender.
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16
Discard the bay leaves and the thyme sprig and skim the fat from the sauce.
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17
Season with salt and pepper and serve.
