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1
In a large bowl, toss the beef chuck with the onions, garlic, thyme sprigs, bay leaves, pure olive oil and 1 cup of the red wine; season with salt and pepper.
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2
Cover with plastic wrap and refrigerate overnight.
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3
Drain the meat.
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4
Transfer the meat to a paper towellined plate and pat dry; reserve the onion mixture separately.
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5
In a medium heatproof bowl, cover the dried porcini with the port.
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6
Microwave at high power for 1 minute, until the porcini are softened; let cool.
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7
Using a slotted spoon, transfer the porcini to a food processor.
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8
Add the tomato paste and half of the porcini soaking liquid and process until smooth.
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9
Reserve the remaining porcini soaking liquid.
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10
In a large, heavy casserole, heat 2 tablespoons of the extra-virgin olive oil.
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11
Add the bacon and cook over moderately high heat until crisp, about 5 minutes.
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12
Add the reserved onion mixture and the celery and cook over moderately high heat, stirring occasionally, until softened, about 8 minutes.
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13
Using a slotted spoon, transfer the onion-bacon mixture to a bowl.
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14
Heat the remaining 2 tablespoons of olive oil in the casserole.
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15
Dust the meat with flour, shaking off any excess.
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16
Add half of the meat to the casserole and cook over moderately high heat until browned all over, about 10 minutes.
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17
Transfer the meat to the bowl with the onion-bacon mixture.
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18
Lower the heat to moderate and brown the remaining meat.
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19
Return all of the meat and the onion mixture to the casserole and stir until sizzling.
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20
Add the porcini paste and stir for 1 minute.
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21
Stir in the carrots and sliced shiitake caps.
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22
Add the stock, the remaining red wine and the remaining porcini soaking liquid and bring to a boil.
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23
Season with salt and pepper.
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24
Cover and simmer over low heat until the meat is tender, about 2 hours.
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25
Discard the thyme sprigs and bay leaves.
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26
Uncover the stew and cook over moderate heat until the sauce is slightly thickened, about 10 minutes.
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27
Add the parsley and 2 teaspoons of chopped thyme, season with salt and pepper and serve.
