Thoroughly wash or peel the carrots and celery and cut them into slices about 0.5 centimeters thick. Peel and finely dice the onions and garlic. Tie the herbs and bay leaves into a bundle with some kitchen twine.

Heat olive oil in a large pot, add the meat and season generously with salt and pepper. Brown over medium-high heat for about 3 to 4 minutes on all sides, until the meat cubes are lightly browned on the outside but still completely raw inside.

Remove the meat from the pot, set it aside briefly, and sauté the vegetables in the remaining fat over medium heat with a generous pinch of salt for 5 to 10 minutes, until they have developed a light roasted aroma and the onions are translucent. Add the tomato paste and flour and sauté, stirring constantly, for about 1 to 2 minutes.

While stirring, slowly deglaze the pot with the vegetable stock. Add the stock only a little at a time, stirring constantly so that the flour thickens the sauce slightly. Then return the meat to the pot, add the herb bundle and Parmesan rind, cover, and simmer gently over low heat for at least 1 1/2 hours, but preferably 2 hours, stirring occasionally.

Optionally, 20 minutes before serving, drain the beans, rinse thoroughly and add them to the stew.

Remove the herb bundle and the Parmesan rind before serving and season the beef stew with balsamic vinegar, and if necessary, some salt and pepper.