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Brown the beef: In a 10- to 12-quart Dutch oven or stockpot, heat olive oil and margarine over medium-high heat. Sear the beef in batches, browning evenly. (Transfer the meat to another container as it is browned, and keep it warm. When all the beef has been browned, return meat to the Dutch oven.) Add the onions to all the beef; reduce heat and simmer, mixing occasionally, until onions become translucent and tender.
Simmer other ingredients: Add wine, garlic, bay leaves and beef broth, and cook, uncovered to reduce the liquid, for about 15 minutes. Cover and simmer an additional 15 minutes to tenderize the beef. Add the carrots, celery, tomatoes and Worcestershire; cover and simmer until the vegetables are tender, about 15 minutes.
Thicken the stew: Blend the flour into the stew, making sure no lumps appear. Add the water and cooked potatoes, and allow the stew to thicken. Add the mushrooms, peas and green beans. Bring the stew back up to a simmer; season with salt and pepper to taste. Remove bay leaves.
Presentation: Serve with your favorite cabernet sauvignon or beer and crusty bread with garlic butter.