Flour the pieces of asado on all sides so that they are coated.
Heat olive oil in a large pot (preferably cast with a thick bottom).
Place the meat cubes and fry until the meat is browned.
Add the celery, carrots and onions.
Fry, stirring until the onion is golden.
Add the beef stock and red wine and mix very well with a wooden spoon while scraping the sediments from the bottom of the pot.
Add the tomato paste and stir.
Add a little salt to taste (not much) and bay leaves.
Transfer heat to low and cover with a lid.
Cook for two and a half hours.
After two and a half hours, remove the meat (only the meat!) and place in a dish to lie evenly. Keep the pan with the sauce on the side.
Mix the honey and mustard in a bowl and then spread generously on the asado.
Liberally pepper the pieces with coarsely ground black pepper.
Preheat oven grill to 390 Fahrenheit.
Put the asado in the oven for 7 minutes. (No more, the honey may burn).
Finally it’s ready! You can serve it immediately with the sauce from the pot, it can be covered with foil, to cool at room temperature, and kept in the refrigerator - and reheated on a hotplate - and then serve with sauce (also heated).
Serve alongside rice or seasoned potatoes - and, of course, with fresh and delicious challah.