- 2 pounds chuck meat, cut into 1 1/2-inch cubes
- 1/4 cup flour
- 2 tablespoons olive oil
- 1/2 cup red wine
- 1 cup beef stock
- 2 bay leaves
- 1 tablespoon fresh thyme, minced
- 2 potatoes, peeled and cubed into 1 inch pieces
- 2 stalks celery, sliced
- 2 carrots, peeled and sliced
- 1 large onion, chopped into cubes
- 2 garlic cloves, minced
- 1 1/2 teaspoon kosher salt
- 1 15 oz can unsalted diced tomatoes
- Place the cubed meat and flour and in Ziploc bag, seal and shake until the pieces are fully coated with flour.
- Heat 2 tbsp of olive oil in a large sauté pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown.
- Remove the meat from the pan and place in the crock pot.
- Add the red wine and stock to the sauté pan and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon.
- Add the reduced liquid to the crock pot along with the remaining ingredients and combine.
- Cook on low for 6-8 hours.