Potted Beef and Mushrooms

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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