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