To prepare the beef, after you've patted the meat dry, cut into large chunks and add to a large mixing bowl. Add a generous amount of salt, black pepper, and drizzle with extra virgin olive oil. Dust lightly with all-purpose flour and mix with your hands.
In a French oven on medium-high heat, sear the beef on all sides. Let sear for about 5-7 minutes on each side. Remove from French oven and put beef aside.
Add diced bacon or pancetta to the French oven and cook for a few minutes until just under slightly brown.
Add chopped onion, celery, and carrots. Cook for a few minutes, stirring frequently.
De-glaze the bottom of the French oven with red wine. Use a full or medium-bodied red wine, suitable for drinking. Do not use cooking wine. Make sure to use a wooden spoon to get all of the bits at the bottom of the French oven.
Add beef broth, tomato paste, sprigs of fresh thyme, rosemary, and bay leaves.
Return beef to the French oven and cover. Add to oven pre-heated to 300°F and let cook for about 3-3 1/2 hours. There is no need to stir or turn the meat.
To make the celery root puree, chop celery root into even-sized cubes. Wash with lukewarm water to get any dirt out.
Bring celery root to a boil in a large pot. Reduce heat to medium, cover, and let cook until tender (about 20-25 minutes). Reserve some of the cooking liquid.
Add celery root to your Vitamix, blender or food processor. Add salt and pepper to taste, a couple pinches of white pepper, butter, sprinkle with some fresh thyme and rosemary, and add whole milk. Puree until you've reached your desired consistency, adding some of the cooking liquid while pureeing, as needed.
To make the haricot verts, simply wash, cut off the tops if you wish, and saute in olive oil with a little bit of salt, black pepper.
Peel skin and outer layer of about 10 cipollini onions. When you have about 20-30 minutes left of cook time for your beef, add cipollini onions to French oven. You can cut the remaining cipollini onions into onion rings, batter and shallow fry them, to use as garnish for your beef.
When the beef has finished braising, remove from the oven and let stand for about 10 minutes.
To make a sauce or glaze, strain the braising liquid mixture from the French oven and add to a small sauce pot. Add 2 tbsp. of butter and cook on high heat until thickened. You'll want to reduce by at least half (or even more, for a glaze).
To serve, add celery root puree, beef and haricot verts to a plate. Top beef with sauce and cipollini onions. Serve and enjoy!