Slow cooked beef and bean stew - Testing

https://www.thespruceeats.com/crockpot-beef-and-pinto-bean-stew-3054696

1 - A good first try. I only put in half the amount of tomato, and I would like to try replacing in with 1, maybe 2 cups of red wine, instead. I feel like tomato, like peppers, is overused, and I like to find other ingredients that do the same job. And the wine may give the stew a more robust flavour.

1 lb dry pinto beans
1 1/2 pounds beef chuck (see Kitchen Notes)
2 Tbsps oil
3 Tbsps flour
l large onion, sliced
1 garlic clove, minced
3 ribs celery, sliced
3 carrots, diced
Optional - 2 bell peppers (any colour), diced
1 tsp salt (or to taste)
A pinch each of paprika, oregano, cayenne, thyme
1/2 tsp black pepper
1 cup very rich beef broth
2 (14.5-ounce) cans diced tomatoes, not drained
1 or 2 cups red wine

Optional - 1 cup whole kernel corn

1. Soak beans overnight. Boil in water until done (1/2 to 1 hour, depending on freshness of beans).
2. Meanwhile, cut the beef into 1/2-inch pieces. Dredge in flour. 
3. Heat the oil in a large skillet and brown the meat on all sides. (The caramelized crust on the outside of the seared beef gives the stew color, texture, and deeper flavor.)
4. In a 4-quart or 6-quart slow cooker, combine everything but the corn kernels
5. Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours.
6. Add corn kernels about 1 hour before serving time, if desired.

Kitchen Notes
Tough yet lean beef makes the best beef stew. The connective tissue in the tougher cuts breaks down over the long period of cooking, making the beef melt-in-your-mouth tender. Plus, it's much easier on the budget.
Lean pot roasts, such as chuck, chuck arm, bottom round, shoulder, or rump, or beef labeled "lean stewing beef" are excellent choices. Short ribs are another good beef for stewing.
If you use a fattier beef, plan to skim the excess fat before serving. Stay away from beef eye of round, sirloin, and tenderloin; the longer they are cooked, the tougher they get.