Potted Beef and Mushrooms

Preheat the oven to 325 degrees F.

Place the dried mushrooms in a small pot and cover with half the beef stock . Bring to boil and simmer until very tender and liquids reduce by one-third, 15 minutes.

Meanwhile heat the olive oil, a couple turns of the pan, over medium-high heat. Sprinkle the meat with salt and pepper and brown half the meat until evenly crusted all over. Remove the browned meat to a plate. Repeat for the remaining meat, using more oil as needed.

Add the butter to the meat drippings and melt . Add the thyme and portabellas, cook until well browned, 10 to 12 minutes. Season with salt and pepper, add the garlic and onions and cook 5 minutes more. Add the wine and deglaze the pan. Chop and add the porcinis and their liquids, the remaining 2 cups of stock and Worcestershire. Cover and roast until tender, 2 hours. Cool and store for a make-ahead meal. Reheat in 325 degrees F oven until heated through, or on the stovetop, partially covered, over a medium flame. Toss the parsley and celery with the lemon juice , EVOO and some salt and pepper, then mix in the cheese. Garnish the stew with the celery salad on top.