In a large bowl, toss the beef cubes with Hawaij to coat. Add flour and mix until all pieces are coated.
Heat the oil in a Dutch oven and add the meat, in batches, searing thoroughly on all sides. Remove the seared meat to a dish and set aside.
Add the celery, onion and garlic to the pot and sauté, adding a tablespoon or two of oil if needed. Season with salt and pepper and sauté for several minutes over medium heat. Add the tomato paste and balsamic vinegar and mix well. Allow this mixture to cook several minutes then add the wine and stock. Use a wooden spoon to scrape up the brown bits that have accumulated at the bottom of the pot.
Return the seared meat and add bay leaves. Braise for two hours over a low flame or in the oven at 325 degrees Fahrenheit. Add the carrots and potatoes and continue to braise one hour more. Add water for a soupier stew, as desired, adjusting seasoning as needed.
The stew may be made several days in advance, stored in the refrigerator or freezer. Reheat covered in the oven, on a hot plate or over a low flame.