Combine black pepper with flour
Coat beef with seasoned flour (you can do this in a large bowl, or a paper bag)
Heat large large dutch over medium hight heat until hot (about 2 minutes) and then add oil and seasoned beef. Brown the meat over medium-high heat for about 5 minutes.
Remove meat and then add celery, onions, garlic, salt, and thyme to pot and continue cooking for 5 or 6 minutes until vegetable are softened.
Deglaze the pot of softened vegetables with 1 cup of wine and continue cooking over medium high heat until the wine has reduced to ⅓ or less.
Return the beef to the pot and add all the remaining ingredients expect for the beans.
Bring the stew to a boil, then immediately turn the heat down to low and simmer the stew for about 60 minutes.
Approximately 20 minutes before the stew finishes, add the green beans to the pot and continue cooking.
Remove bay leaf before serving.
If using slow cooker instead of pot/dutch oven, you can slow cook for 4 to 5 hours on high or 8 to 9 hours on low (may use slow cooker at step 6, which is when beef is returned to the pot with the vegetables)