Peel any of the fibrous outer stalks of celery with a vegetable peeler.

Slice the celery into 1-inch pieces on the bias.

Heat the butter in a 10-inch saute pan over medium heat.

Once melted, add the celery, salt, and pepper.

Cook for 5 minutes until the celery is just beginning to soften slightly.

Add the beef broth and stir to combine.

Cover the pan and reduce the heat to low.

Cook until the celery is tender but not mushy, approximately 5 minutes.

Uncover the pan and allow the celery to continue to cook for an additional 5 minutes.

Cook until the liquid has been reduced to a glaze.

Transfer the braised celery to a serving dish.

Garnish with the reserved celery leaves.