Winter butter bean stew

Name: Winter butter bean stew
Ingredients: 1 tbsp salted butter; 1 large celery stick, finely chopped; 1 large shallot, finely chopped; 1 garlic clove, crushed; 2 rosemary sprigs, leaves finely chopped; 2 large carrots, finely chopped; 200–220g/7–8oz Brussels sprouts, halved or quartered depending on size; 150ml/¼ pint white wine; 2 bay leaves; 500ml/18fl oz good-quality vegetable stock; 400g tin butter beans, drained; 100g/3½oz green cabbage, shredded; 250–300g/9–10½oz cooked meat, roughly chopped, diced or shredded; 1 tbsp white wine or cider vinegar; 100g/3½oz crème fraiche; crusty bread; freshly ground black pepper