In a 10 inch skillet, melt the butter over medium heat. Add the onion and sauté until soft. About 3 minutes. Add the bell peppers and celery and sauté another 3 minutes. Stir in the garlic and cook until fragrant. Remove from heat and stir in the beans, honey, Pickapeppa or Worcestershire sauce, bay leaf, summer savory, basil, cloves, hot pepper, salt and pepper.

Toss the cubes of steak with flour and shake off access flour. In another large skillet, heat 3 tablespoons of oil and brown beef on both sides. In a large heavy stock pot, bring the chicken stock, wine, tomato paste to a boil. Add the browned beef and simmer on low for 30 minutes. Stir in the bean mixture, turn down heat to very low and let simmer partially covered until the flavors are blended. About 30 minutes. Taste and adjust seasonings. Serve garnished with a dollop of sour cream.