1. Rinse your beans and look through for any broken or discolored beans to be discarded.
2. Dust the meat with spices, nothing measured out, just a light dusting of each over the meat. Set the meat aside.
2. Prepare a frying pan with the oil and butter and set the stove to medium high heat to warm the pan.
3. Dredge the meat in the flour, when the oil is hot and the butter melted, add the onion, celery and carrot, cook until the onion is just becoming translucent, 3-5 minutes add the meat and quickly brown it.
Remove meat and vegetables from the pan, place into soup pot.
Use 1/2 the bottle of wine to deglaze the pan stirring up all the yummy bits and pieces left behind and add to the soup pot.
4. In a medium soup pot add the meat, celery, carrot and onion.
Add to that all the measured herbs and spices, potatoes, mushrooms, the rest of the wine, the chicken stock, soy sauce and the beans.
Bring to a boil, then turn down the heat to simmer for 1 1/2 hours, covered. Stir occasionally.
5. Add garlic and the rice, simmer for another half hour to 40 minutes or until rice is tender and broth has thickened.
Remove from heat and let rest for 15 minutes. Transfer to a tourene or serve straight from the pot. Enjoy with a dollop of sour cream and a good crusty roll.