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1. Heat the olive oil and butter in a large, flameproof casserole over medium-high heat. Season the beef with salt and pepper. Toss the beef in the flour. In batches, add to the casserole. Cook, turning occasionally, about 5 minutes, until browned. Transfer to a plate.

2. Add the pancetta, onion, celery, bacon, and garlic to the casserole and cook about 7 minutes, until lightly colored. Return the beef to the casserole and add the carrots and thyme. Pour in the wine, the orange zest and juice, brandy, if using, and the tomato paste. Bring to a boil. Reduce the heat to low and cover. Simmer for 1 hour.

3. Soak the dried mushrooms in hot tap water to cover about 30 minutes, until softened. Drain well and chop the mushrooms. Add the soaked and fresh mushrooms to the casserole and continue cooking until the beef is very tender, about 1 hour longer. Serve hot.