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1
Preheat oven to 300u00b0F. Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately.
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2
Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Pour off all but 1 tablespoon drippings from pot. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and saute until beginning to brown, about 8 minutes. Add garlic, chopped marjoram, and reserved porcini mushrooms; saute 1 minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes.
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3
Return beef and any accumulated juices to pot. Cover; transfer to oven. Cook 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cool. Cover and keep refrigerated.)
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4
Transfer beef to cutting board; tent with foil. Spoon fat from surface of juices in pot. Bring juices to boil; cook until liquid is reduced to 4 cups, about 7 minutes. Season with salt and pepper.
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5
Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs, and serve.
