Transfer the beef to a plate and saute the onions in the remaining fat until lightly browned, about 10 minutes.
1 medium onion
Stir in the flour and cook for 2 minutes.
1 tbsp all-purpose flour
Add the meat to the pot along with the beef stock, wine, garlic, and seasonings.
1 1/2 cups beef stock, 1/4 cup red wine, 2 cloves garlic, 1 whole bay leaf, 1/2 tsp dried thyme
Cover tightly and bake in a preheated 325F (165C) oven for 2 hours.
Shortly before serving heat the remaining 1/3 tablespoon of butter in a skillet over moderate heat and sauté the celery and walnuts for about 3 minutes.