Light And Bright Beef Stew With Shiitake Crisps

By Food52
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1 bottle red wine, preferably Côtes du Rhône

1 cup beef broth

1 medium onion, chopped

2 large cloves garlic, chopped

2 teaspoons dried bouquet garni herb mix

1 pound shiitake mushrooms

1 large carrot, finely diced

6 ounces guanciale or pancetta, cubed

3 tablespoons fruity olive oil

2 pounds cubed well-marbled beef, preferably chuck

1 cup sundried tomatoes in oil

3 tablespoons butter

salt and pepper to taste

half of the sliced shiitakes from making the stew

2 tablespoons fruity olive oil

1/2 teaspoon salt

1/4 teaspoon dried thyme

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