3 tablespoons olive oil
½ cup all-purpose flour, divided
2 pounds beef chuck, trimmed & cubed into 1-inch pieces
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 stalks celery, finely sliced
4 medium carrots, peeled as desired & cut into 1-inch pieces
3 medium yellow onions, peeled & cut into 1-inch pieces
3 medium Yukon Gold potatoes, peeled & cut into 1-inch cubes
2 tablespoons tomato paste
1 (one) 8-ounce can tomato sauce
½ cup shoyu (or low-sodium soy sauce)
½ cup Worcestershire sauce

4 cups low-sodium beef stock, divided
for serving, as desired: sticky rice