Photograph: Tara Fisher
Put the dried mushrooms in a bowl and cover with about 350ml boiling water. Set aside to soak.
Meanwhile, heat ½ tablespoon of the oil in a heavy-based casserole. Season the beef with salt and pepper. Brown the beef in 4 batches using ½ tablespoon of oil for each one. Remove from the casserole and set aside.
Heat the oven to 160°C, fan 140°C, gas 3. Add the remaining tablespoon of olive oil to the casserole with the celery, onion, garlic and rosemary, and soften for 5 minutes.
Drain the mushrooms through a fine sieve over a bowl to ensure there is no grit and reserve the soaking liquor. Add the soaked mushrooms and the soaking liquor to the casserole. Bring to the boil and simmer until the liquid has reduced by half, then add the chopped tomatoes and red wine.
Return the beef to the casserole, season and bring to the boil, then reduce to a simmer. Cover with a lid and transfer to the oven for 2 hours, until the meat is completely tender. Season to taste and serve.
Get ahead: make up to 2 days ahead, cool, cover and chill. Can also be frozen.