Slow-Braised Beef Stew With Mushrooms

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4 pounds boned, fat-trimmed beef short ribs or chuck

1 orange (2 1/2 in. wide), rinsed

1 onion (about 8 oz.), peeled and finely chopped

About 1 cup fat-skimmed beef or chicken broth

1 cup dry red wine

1/2 cup port or cream sherry

1/4 cup balsamic vinegar

2 tablespoons soy sauce

1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves

3 or 4 very thin slices (quarter size) peeled fresh ginger

1/2 teaspoon Chinese five spice

1 pound mushrooms (1- to 1 1/2-in.-wide caps)

2 tablespoons butter or olive oil

2 tablespoons cornstarch

Salt and pepper

1/4 cup chopped fresh chives or green onions

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