In heavy bottom pot, heat 2 tablespoons olive oil. Season beef with a little salt and brown 1/2 the beef on medium high, making sure to turn to brown all sides.

Brown the remaining beef and then return the other half to the pot. Season with pepper and with heat on high, add wine (or beer) to deglaze.

Add the bay leaves, celery ribs with leaves and unchopped onion, add enough water to generously cover beef and veggies. Cover and let simmer for at least two hours until beef is tender, making sure to skim as needed and add additional water if needed while braising. When done, remove and discard celery, bay leaves and onion.

While beef is braising, prepare veggies and cook farro according to directions. If you didn't soak overnight, you may want to use barley or pasta instead.

To the beef pot, add beef broth and remaining ingredients (except the farro). Bring to boil and simmer for 15 minutes, or until veggies are tender.

When ready to serve, add farro to serving bowl and ladle soup over the top.

Garnish with parmigiano and a little fresh parsley.