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Ingredients
  • 1½ cups boiling water
  • ½ cup dried porcini mushrooms
  • 4 tablespoons canola oil, divided
  • 2 cups chopped carrot
  • 2 cups chopped onion
  • 1½ cups chopped celery
  • 3 cloves garlic, minced
  • 3½ pounds boneless chuck roast, cut into 1-inch pieces
  • 3½ teaspoons kosher salt, divided
  • 1½ teaspoons ground black pepper, divided
  • 1½ cups beef stock
  • 1½ cups dry red wine, such as Cabernet Sauvignon
  • 3 tablespoons tomato paste
  • 3 tablespoons brandy
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh rosemary
  • 4 bay leaves
  • 3 tablespoons chopped parsley
  • 1 tablespoon red wine vinegar
  • 1½ sheets frozen puff pastry, thawed
  • 1 large egg, lightly beaten
  • 1 teaspoon water
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