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Melt the butter in a large frying pan over a medium heat, then add the celery, shallot, garlic and rosemary. Fry gently for 4–5 minutes until the vegetables begin to soften.
Add the carrots and sprouts to the pan, fry for 3 minutes, then pour in the wine. Allow to simmer for 2–3 minutes until the alcohol starts to evaporate, then add the bay leaves. Pour in the vegetable stock, add the butter beans and bring the whole pan to the boil. Turn down the heat to low-medium and gently simmer for 20 minutes until the vegetables are tender but still holding form. When there are 5 minutes left, stir through the cabbage to quickly blanch. At this stage, the stew can be taken off the heat, cooled and placed in an airtight container. At this stage you can freeze the stew for up to 3 months.
When ready to eat the stew, remove the stew from the freezer and defrost overnight in the fridge. Place the stew into a large saucepan over a medium heat and gently bring to the boil, stirring regularly. When the stew is warmed through, add the cooked meat and cook for 10 minutes until the meat is piping hot. Add the vinegar and stir through before turning off the heat.
Finish the stew with the crème fraîche and a generous crack of black pepper. Serve alongside crusty bread for dipping.