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
. 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
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
with the celery
salad on top.