Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias.
Heat butter in a 10-inch sauté pan over medium heat.
Once melted, add celery, salt, and pepper and cook for 5 minutes until just beginning to soften slightly.
Add beef broth and stir to combine.
Cover and reduce heat to low.
Cook until celery is tender but not mushy, approximately 5 minutes.
Uncover and allow celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze.
Transfer to a serving dish and garnish with reserved leaves.
