Add the celery and onions to the hot pot and cook for 5 minutes or until softened. Add the harissa paste and tomato paste and cook for 3-5 minutes or until the paste starts to turn a deeper red color. Add the flour and stir to coat everything in the pot and cook for 1 minute more.
Add the beef stock and reduce heat to medium low and whisk continuously until the flour is completely incorporated into the liquid and the broth is smooth. Add the can of tomatoes and their liquid.
Add the cumin, paprika, ground ginger, garlic powder, cayenne powder to taste and celery salt. Season with salt and pepper.
Carefully add the beef and the carrots and bring to a boil. Reduce heat, cover, and cook for at least 1 hour 30 minutes, stirring occasionally throughout cooking.