1 Rinse beef, pat dry and dice. Peel onions and garlic. Cut onions into thin columns and finely dice garlic. Rinse celery, remove any threads and cut into slices. Peel potatoes and dice finely. Rinse tomatoes, remove stalks and dice flesh. Dice bacon.
Brown beef in portions in 1 tablespoon hot oil then remove from pot. Add 1 tablespoon oil to pan drippings and use to briefly sauté bacon, onions and garlic. Mix in celery, potatoes and tomato paste, saute then deglaze with beer. Add paprika tomato, cumin, bay leaf and beef to pot. Pour broth until beef is barely covered, season with salt and pepper and lightly simmer half covered for about 2 hours. Stir occasionally and add remaining broth as needed.
2 Rinse beans, blanch in boiling salted water for about 8 minutes until al dente then drain.
3 Turn on oven broiler. Sprinkle bread with grated cheese, a little salt, pepper, paprika and cumin and let brown slightly under broiler, watching carefully.
4 Season stew to taste and serve with beans and cheese croutons.