- 1-½ pounds potatoes, 1-inch dice
- 2 medium onions, 1-inch dice
- 3 medium carrots, 1-inch chop
- 3 stalks celery, 1-inch chop
- 5 cloves garlic, minced
- 1 bay leaf
- 3 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 to 2-½ pounds beef stew meat, 2-inch cubes
- Salt and pepper, to taste
- 2 tablespoons olive oil
- ⅓ cup Gold Medal all-purpose flour, for dredging
- 1 cup red wine
- 3 cups Swanson beef broth
- 1 – 14.5-ounce can diced tomatoes
- 1 teaspoon Worcestershire sauce
Place the potatoes, onions, carrots, celery, garlic and bay leaf in the liner of a slow cooker. Using kitchen twine, tie together the rosemary and thyme, and add to the slow cooker.
Generously season the beef with salt and pepper.
Heat the olive oil in a large sauté pan over medium-high heat.
Working in batches, dredge the beef in flour. Shake off any excess and place the beef in the hot sauté pan, browning all sides. Add the seared beef to the slow cooker.
Deglaze the pan with the red wine, loosening up all of the browned bits from the bottom of the pan. Add the mix to the slow cooker.
Add the Worcestershire sauce, beef broth and the diced tomatoes to the slow cooker, and season with salt and pepper to taste.
Cover and cook for 6 hours on high.
Remove the cover and continue to cook for an additional 2 hours, stirring occasionally, until the meat and vegetables are fork tender and the stew has thickened.