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Heat the oil in a large casserole.
Season the meat to taste. Brown in batches in the oil. Remove and set aside.
In the same casserole, fry the onions until golden.
Add the carrots, celery and garlic. Fry for 2 minutes.
Add the wine and cook for 1 minute. Add the stock, oregano and bay leaves. Cover and simmer over low heat for 1 ½ - 2 hours or until the meat is tender.
Add the cream cheese and allow to melt into stew.
Stir in the beans. Adjust seasoning.
Sprinkle with freshly chopped mixed herbs. Serve with crusty bread.
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