2 pounds boneless chuck roast, trimmed and cut into chunks $
1 tablespoon extra-virgin olive oil $
6 garlic cloves, minced
1/2 cup boiling water $
1/2 ounce dried porcini mushrooms
3/4 teaspoon salt, divided $
Cooking spray $
1/2 cup red wine $
1/4 cup fat-free, lower-sodium beef broth $
1/3 cup pitted niçoise olives
1/2 teaspoon freshly ground black pepper $
2 large carrots, peeled and thinly sliced $
1 large onion, peeled and chopped $
1 celery stalk, thinly sliced $
1 (15-ounce) can whole tomatoes, drained and crushed $
1 teaspoon whole black peppercorns
3 flat-leaf parsley sprigs
3 thyme sprigs
1 bay leaf
1 (1-inch) strip orange rind $
1 tablespoon water
1 teaspoon cornstarch $
1 1/2 tablespoons chopped fresh flat-leaf parsley leaves
1 1/2 teaspoons chopped fresh thyme