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Finely chop the carrot, onion, one celery stick, and garlic. Set aside.
Heat olive oil in a braising pan over medium-high heat.
Add the beef, season with salt and pepper, and brown for about 15 minutes.
Stir in the chopped veggies and garlic. Sauté for 5 minutes.
Pour in the wine and cook for 5 more minutes, stirring often.
Add enough water to just cover the meat.
Season with a bit more salt, toss in the bay leaves, and bring to a boil.
Cover, lower the heat, and simmer for 1 hour and 30 minutes, adding water as needed.
Stir in the remaining celery sticks and cook for 15 minutes.
Add the potatoes, cover again, and cook for another 15 minutes or until both the potatoes and celery are tender.
Uncover, adjust seasoning, and let it simmer uncovered until the sauce thickens to your liking.
Turn off the heat and let it rest for 10 minutes before serving.