Season the beef with salt and pepper and put in a large, flameproof casserole with a tight-fitting lid. Add the celery and bay leaves, then pour in the wine and stock. Bring to the boil, then reduce the heat to a barely visible simmer and cook, covered, for 1½ hours, stirring occasionally.
Add the carrots and onions. Re-cover and simmer gently for a further 45 minutes, adding a little water if the sauce becomes too thick.
Remove the beef from the heat and serve accompanied by mashed potatoes or soft polenta.