Who said I got it there?
I was gonna say, white wine is perfectly fine for beef stew and other beef recipes. For example, I use a white in my bolognese recipe (and it’s not uncommon to do so.) I can’t see why champagne wouldn’t work–maybe if it’s some sickly sweet variety, but even then I wouldn’t discount its use as at least part of a stewing liquid.
I went with a recipe that skipped the wine altogether.
And, it was lovely.