Place the pan back over medium heat, and sauté the chili, onions, carrots and potato, tossing to prevent burning until onions turn translucent. Add the wine, stock, and oregano, gently stirring the bottom of the pan to release any solidified pan juices. Cook the stew over low heat with the lid slightly ajar, for 40 minutes. Add the beef and stir to combine. Continue cooking for another 20 minutes. Season with salt and pepper.