Moisten steak with wet paper towels. Season lightly w/ salt and pepper.
Coat bottom of Dutch oven or lg casserole with olive oil. Cook steak in oil over med.-high heat until well browned on both sides, approx. 10 min. per side.
Meanwhile, sauté bell pepper and onion over med. heat in lg skillet coated w/ olive oil.
When beef is browned, add sautéed pepper and onion, garlic, water, bouillon cube, stewed tomatoes, celery salt, and Italian seasoning. Bring to boil. Reduce heat to med.-low.
Reserve ½ c. wine and pour rest of bottle over beef.
Cover. Simmer 1½ hrs.
Add basil, parsley, and bay leaf. Continue to simmer until steak is fork-tender and reaches at least 145 F, approx. 30-60 min.
Transfer meat to heated platter w/ cooked pasta, spaghetti squash, sautéed eggplant, mashed cauliflower, or other bed, as desired. Remove bay leaf. Using slotted spoon, top beef w/ lg vegetable pieces. Set aside to rest.
Meanwhile, make sauce: Add remaining wine to liquid in pot. Add butter. Increase heat to med-high and just bring to low boil. Immediately reduce heat to med.-low and simmer 5 min., stirring occasionally. Transfer to serving dish.
Garnish meat and serve w/ sauce and freshly grated Parmesan, as desired.