1 lb. beef stew meat, cut into 1" cubes
kosher salt
Black pepper
1/4 c. extra-virgin olive oil, divided
2 carrots, peeled and diced
2 ribs celery, diced
1/2 yellow onion, diced
3 cloves garlic, minced
2 c. red wine
4 c. beef stock
1 14.5-oz. can whole crushed tomatoes
2 dried bay leaves
2 sprigs fresh rosemary
6 sprigs fresh thyme
2 c. pasta shells
2 tbsp. unsalted butter
8 oz. baby bella mushrooms, quartered
1/2 c. Chopped flat-leaf parsley