Stracotto with mushroom sauce

Ingredients:

• 1 boneless cut of beef shoulder-neck weighing 2.2 kg.
• 1/4 cup olive oil, divided
• 2 onions, chopped
• 6 cloves garlic, crushed
• 1 cup red wine, such as Cabernet Sauvignon or Pinot Noir
• 1 can (425 g) of lightly salted beef broth, plus more as needed
• 15 g dried porcini mushrooms
• 1 large sprig of fresh rosemary, leaves picked and chopped
• 6 sprigs fresh thyme, leaves picked and chopped

Preparation:

1. Preheat oven to 175°C.
2. Pat the beef dry with paper towels and season with salt and black pepper. Heat 2 tablespoons of olive oil in a 6-quart heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef from the Dutch oven and set aside.
3. Reduce heat to medium. Add the remaining olive oil and onion. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until fragrant. Pour in the wine and scrape up any browned bits with a wooden spoon. Add the broth and mushrooms. Return the beef to the pan and bring the liquid to a simmer. Cover the pan and place in the oven. Simmer until the meat is tender, about 3 hours, turning the roast halfway through and adding more beef broth if needed.
4. Transfer the beef to a cutting board. Cover with foil and let rest for 15 minutes. Meanwhile, skim off any fat from the surface of the sauce with a spoon. Blend the sauce with an immersion blender until smooth. Add the rosemary and thyme. Bring the sauce to a boil and simmer for 5 minutes. Season with salt and pepper to taste.
5. Cut the beef into 2.5 cm (1 in) pieces and arrange on a platter. Pour the sauce over the meat and serve with the remaining dipping sauce.