Slow-braised Beef Stew with Mushrooms

INGREDIENTS

4 lb

boned, fat-trimmed beef short ribs or chuck

orange (2 1/2 in. wide), rinsed

onion (about 8 oz.), peeled and finely chopped

About 1 cup fat-skimmed beef or chicken broth

1 cup

dry red wine

1/2 cup

port or cream sherry

1/4 cup

balsamic vinegar

2 tbsp

soy sauce

1 tsp

dried thyme or 2 teaspoons fresh thyme leaves

or 4 very thin slices (quarter size) peeled fresh ginger

1/2 tsp

Chinese five spice

1 lb

mushrooms (1- to 1 1/2-in.-wide caps)

2 tbsp

butter or olive oil

2 tbsp

cornstarch

Salt and pepper

1/4 cup

chopped fresh chives or green onions