Beef and Wild Mushrooms

Ingredients

• 1  bay leaves 
• 2 pound beef chuck boneless
• 1 cup wine dry red
• 2  garlic clove smashed
• 4 servings kosher salt 
• 8 cups beef broth low-sodium
• 8 ounces mushrooms mixed stemmed (such as hen of the woods, chanterelle, crimini, and shiitake)
• 3 tablespoons olive oil divided
• 4 medium onion coarsely chopped
• 4 servings sea salt (such as Maldon)
• 1 sprig thyme leaves 

Equipment

• frying pan
• pot
• baking pan

Directions

1. Heat 1 1/2 tablespoons oil in a large heavy pot overmedium-high heat. Season beef with koshersalt; cook, turning, until browned on all sides,about 15 minutes.
2. Transfer beef to a plate.
3. Add remaining 1 1/2 tablespoons oil to pot.
4. Addonions, garlic, thyme sprig, and bay leaf.Cook, stirring often, until onions are goldenbrown and soft, 10-15 minutes.
5. Removepot from heat and add wine. Return pot toheat, bring to a boil, and simmer until wineis reduced by half, about 3 minutes.
6. Return beef to pot; add broth. Bring toa boil; reduce heat, cover, and simmergently until beef is fork-tender, 5-6 hours.
7. Let beef cool in cooking liquid, thentransfer to a shallow baking dish. Strainbraising liquid through a fine-mesh sieveover meat in dish. Cover and chill overnight.DO AHEAD: Beef can be made 3 daysahead. Keep chilled. Discard fat fromsurface of braising liquid before continuing.
8. Cut beef into 4 pieces; set aside.
9. Transferchilled braising liquid to a large skillet andbring to a boil; cook until thickened andreduced to 1 1/2 cups, 25-30 minutes. Tasteand season sauce with salt, if needed.
10. Add beef to skillet with sauce, cover,and cook over medium-low heat until beefis heated through, 8-10 minutes. Dividebeef among plates. Spoon sauce over, topwith mushrooms, and sprinkle with flakysea salt.