Serves 6-8

• 2 lbs. stew beef, in bite-sized cubes
• 1/4 cup flour
• 2 tbsp olive oil
• 1/2 cup red wine
• 1 1/2 cups beef broth
• 1 tsp dried thyme
• 2 waxy potatoes, peeled and chopped
• 2 carrots, peeled and sliced into 1/4 inch coins
• 2 celery stalks, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes with juice
• 2 tsp kosher salt
• black pepper

1. Place the beef and flour in a bag (a zip-top bag works great for this) and shake to coat.
2. Heat the olive oil in a large pot. Add the meat and brown on all sides, about 4-5 minutes.
3. Place the browned meat in the slow cooker.
4. Pour the wine and broth into the pot you used to cook the meat. Cook for a minute or two, stirring and scraping the browned bits off the bottom of the pot with a spoon. Pour the liquid into the slow cooker.
5. Add the remaining ingredients to the slow cooker, stir, and cover. Cook on low for 6-8 hours until the meat and vegetables are tender and the flavors have melded.