Make the roux: In a large heavy-bottomed pot, heat the vegetable oil over low heat. Add the flour and whisk to combine. Cook slowly, stirring constantly with a wooden spoon, until the roux becomes a very dark brown — about the color of melted bittersweet chocolate. This should take about 40–50 minutes. Be patient — don’t rush this step.

Add the beef chunks to the roux and stir until they are well-coated.

Pour in 10 cups of water, then add the chopped onion, minced garlic, and bay leaves. Season with kosher salt and black pepper to taste, and stir until combined.

Bring the mixture to a gentle boil over medium heat, then reduce to low heat. Cover the pot and let it simmer slowly until the beef is very tender, about 2-3 hours. Stir occasionally to prevent sticking.

Stir in the chopped salami, cover, and continue to simmer on low for another 30 minutes to let the flavors meld.

Turn off the heat. Taste and adjust the seasoning if needed.

Add the gumbo filé powder and stir well to combine. Let it sit uncovered for a few minutes to allow the filé to slightly thicken the gumbo.

Ladle the gumbo over steamed long-grain rice in bowls. Serve with warm French bread and a glass of red wine.