For oven cooking, preheat to 350°F.

1. Cut the ends of the celery and coarsely chop the stalks. Peel and coarsely chop the onions. Peel, slice lengthwise, and coarsely chop the carrots.

2. Put a saucepan over medium heat. Add all the vegetables and bay leaves to the saucepan with 2 tablespoons of olive oil and cook for 10 minutes.

3. Add the meat and flour, then pour in the beer and canned tomatoes. Mix well, then season with a teaspoon of sea salt (less for table salt) and a few grinds of pepper.

4. Bring to a boil, cover, and simmer slowly on the stovetop or cook in the oven for 3 hours. Remove the lid for the last half hour.

5. Once cooked, the meat should be tender and delicious. Don’t forget to remove the bay leaves before serving and taste to check the seasoning. The stew can be served as is or with some dumplings added.