In a large Dutch oven, heat oil over medium-high heat until shimmering.

In a shallow bowl, add the flour, 1 tablespoon of salt, and 1 teaspoon pepper and mix with a fork until well combined. Add beef cubes to the plate and cover with flour, shaking any excess flour off before browning.

In the Dutch oven, add half the beef in a single layer and cook on the stovetop until browned on all sides, 2 to 3 minutes per side. Transfer the beef to a large bowl. Repeat with remaining beef. Add all the beef and the beef stock to the Dutch oven and bring to a boil over high heat. Once it reaches a boil, cover, and lower the heat to simmer for about 3 hours, or until fork tender. Or instead of on the stove, you can cook the meat for 3 hours in a 300 degree oven.

Meanwhile, in a large stockpot, heat 2 tablespoons of oil over medium heat. Add celery and onions and cook for about 3 minutes. Add garlic and heat for about 1 minute, stirring constantly.

Add okra, tomatoes, beans, corn, basil, thyme, hot sauce, salt, and pepper to the pot. Squeeze the lemon over soup. Add enough water to just cover the soup.

Bring mixture to a boil, and then reduce to simmer. Cover and let simmer for 30 minutes. With a slotted spoon, remove the beef from the Dutch oven and add to the soup. Allow to simmer for another hour, adding a little stock if the soup gets dry.

Serve immediately with fried jalapeno cornbread.