1 ounce dried porcinis, a handful
4 cups beef stock
1/4 cup olive oil, plus more as needed
2 1/2 to 3 pounds cubed beef chuck, room temp, pat dry
Kosher salt and coarse black pepper
2 tablespoons butter
2 tablespoons fresh thyme leaves, chopped
4 large or 5 to 6 medium portabella mushrooms, gilled and cut into 1-inch dice
4 cloves garlic, crushed
1 onion, chopped
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
1 cup fresh flat-leaf parsley tops, coarsely chopped
4 ribs celery, thinly sliced on an angle
1/2 lemon, juiced
EVOO for drizzling
1/2 cup shaved pecorino cheese
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