Preheat oven to 350 degrees.

In a large dutch oven or pot, heat up 2 Tbsp of olive oil. Pat dry the meat with a paper towel and sear it in the hot oil until brown on all sides.

Note; I used my All Clad 8 qt stock pot with lid because I don't have a heavy oven proof casserole dish.  You can always sear the meat and cook the veg and transfer them into an oven proof pan later too.

After the meat is done, remove and place on a platter temporarily (I had to do the meat in two batches. Don't crowd it in the pan).

Add the carrots, onions and celery, sauteing them, and scraping up all the browned bits of meat. Saute until soft. Add the garlic and cook 2 more minutes.

Add the liquids; the reconstituted dried mushrooms with their liquid, the wine, and the beef stock. Add the meat to the pot and bring to a simmer. Mix in half of the chopped mixed herbs.

Cover the pot and put in the oven. After about an hour, heat a large saute pan and add 1 Tbsp of olive oil. Add the mushrooms and cook until lightly browned. Remove the mushrooms and another tablespoon of olive oil.  Place the cut side of the leeks down first. Cook for two minutes until browned and then turn over. When brown on the other side, remove from heat.

Add the leeks and the mushrooms and the whole garlic cloves to the beef and cook one more hour. After two hours of cooking time the meat is done and should be very tender. At this point, I removed the lid and let the sauce reduce some while the meat continued to cook. You can certainly leave it cook for at least 3 hours and it will just become more tender.

Finish the sauce with the rest of the fresh herbs and salt and pepper to taste.