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1
Preheat the oven to 325 degrees F.
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2
Place the dried mushrooms in a small pot and cover with half the beef stock.
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3
Bring to boil and simmer until very tender and liquids reduce by one-third, 15 minutes.
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4
Meanwhile heat the olive oil, a couple turns of the pan, over medium-high heat.
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5
Sprinkle the meat with salt and pepper and brown half the meat until evenly crusted all over.
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6
Remove the browned meat to a plate.
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7
Repeat for the remaining meat, using more oil as needed.
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8
Add the butter to the meat drippings and melt.
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9
Add the thyme and portabellas, cook until well browned, 10 to 12 minutes.
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10
Season with salt and pepper, add the garlic and onions and cook 5 minutes more.
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11
Add the wine and deglaze the pan.
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12
Chop and add the porcinis and their liquids, the remaining 2 cups of stock and Worcestershire.
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13
Cover and roast until tender, 2 hours.
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14
Cool and store for a make-ahead meal.
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15
Reheat in 325 degrees F oven until heated through, or on the stovetop, partially covered, over a medium flame.
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16
Toss the parsley and celery with the lemon juice, EVOO and some salt and pepper, then mix in the cheese.
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17
Garnish the stew with the celery salad on top.
