Preheat the oven to 300°F.

Heat the vegetable oil in a casserole pan over high heat.

Add the chuck steak chunks and brown them on all sides.

Remove the browned beef from the pan and set aside.

Reduce the heat to medium.

Add the chopped onion, celery, garlic, and bacon to the pan.

Sauté until lightly colored.

Crush 2 tablespoons of green peppercorns using a pestle and mortar.

Add the crushed peppercorns and chopped parsley to the pan.

Stir in the dry white wine and beef stock.

Add the bay leaves.

Return the browned beef to the casserole pan.

Cover the pan with a lid and bake in the preheated oven for 1 1/2 to 2 hours, or until the beef is tender.

Stir in the remaining tablespoon of green peppercorns at the end of cooking.

Serve the beef stew with potatoes.