In a dutch oven or pot, heat oil and brown beef.

Once beef has been browned, add onion, garlic, carrots and celery. Cook until onions are translucent.

Add your tomato paste and stir together. Then add your flour or corn starch and your herbs, salt and pepper and stir

Add your red wine and cook all together until the wine has reduced to about half. Add your canned tomato, and beef stock. Stir and place lid on pot and let simmer on low for about 2 hr or until the beef is super tender and "shreds" when pulled with fork.

In the last 45 min add your mushrooms and your canned beans. Stir and let cook for remaining 45 min. (Remember this is a thick stew, there's not supposed to be a ton of liquid)