Beef stew with mushrooms

Ingredients:

• 1.3 kg. beef neck for stewing, cut into 2.5 cm pieces.
• 6 tablespoons grapeseed oil or olive oil, plus more as needed
• 4 carrots (1 coarsely chopped, 3 sliced ​​into 1cm thick rounds)
• 4 stalks celery (1 coarsely chopped, 3 cut into 1cm thick pieces)
• 1 onion, coarsely chopped
• 1 tbsp tomato paste
• 1 cup rich red wine, such as Shiraz
• 2 liters of beef broth
• 2 sprigs of thyme
• 600 g potatoes, peeled and cut into 2 cm thick circles.
• 450 g mixed mushrooms (champignons, chanterelles, oyster mushrooms and/or shiitake), chopped
• 4 tablespoons unsalted butter
• 0.5 cups flour
• Chopped fresh parsley for sprinkling

Preparation:

1. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons of salt and 1 teaspoon of black pepper. Add the beef to the pan in batches and cook, stirring and adding more oil as needed, until all the cubes are browned, about 5 minutes. Using a slotted spoon, transfer the meat to a bowl.
2. Add another 2 tablespoons of oil to the pan and reduce the heat to medium. Add the coarsely chopped carrots, celery, and onion and cook, stirring occasionally with a wooden spoon and scraping up any browned bits from the bottom of the pan, until the vegetables are tender, about 5 minutes. Push the vegetables aside and add the tomato paste to the unused side. Cook until darkened around the edges, about 2 minutes; stir in the vegetables. Add the wine and bring to a simmer.
3. Return the beef and all the juices to the pan; add the broth. Bring to a boil, skimming off any foam from the surface. Add the thyme. Reduce the heat to low, cover, and simmer until the beef is tender, about 2 hours.
4. Drain the beef and vegetables in a colander set over a large bowl. Cover with foil. Let the sauce sit for 5 minutes, then skim off any fat from the surface. Return the liquid to the pan. Add the remaining carrots, celery, and potatoes and bring to a boil over high heat. Reduce the heat to medium and simmer until the vegetables are tender, about 20 minutes.
5. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their juices and are golden brown, 10 minutes. Drain any excess liquid if necessary. Season with salt and pepper. Remove from heat and set aside.
6. In a saucepan over medium-low heat, melt the butter. Whisk in the flour to form a roux, then let it foam (but not darken) for 2 minutes. Stir in 2 cups of the sauce. Pour the sauce into the pan with the vegetables and bring to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, until the liquid thickens, 5 minutes.
7. Return the beef to the pan, discarding the remaining vegetables from the colander. Add the mushrooms and cook until heated through, 5 minutes. Season with salt and pepper and sprinkle with parsley.