Instructions

1. Pat the beef dry and sprinkle with 1 teaspoon salt and pepper. Place 1/2 cup flour in a re-sealable plastic bag. Add the beef to the bag, several pieces at a time, and shake to coat completely.
2. Heat a large sauté pan over medium heat and add the 2 teaspoon oil. In batches (don’t overcrowd the pan), add the beef and cook, turning, for 8 to 10 minutes, until browned on all sides. Transfer the browned pieces to the slow cooker, add 2 more teaspoon of oil to the sauté pan and continue browning the rest of the beef.
3. Place all beef in the Crock Pot. Add the rest of the oil (~2 teaspoon) to the pan and add the onions and 1/2 teaspoon salt. Cook for 5-7 minutes or until the onions are softened and lightly brown. Add in the stock, 1 1/2 cups wine, thyme, and bay leaves to the pan. Bring to a boil and use a wooden spoon to scrape up the browned bits of awesomeness (this is key to the flavor!) on the bottom of the pan. Pour this all over top of the meat in the Crock Pot. Add in the potatoes, carrots, and mushrooms on top.
4. Cook for 8-9 hours on low or 6-7 on high. When done, put the slow cooker on high and whisk together the 1/4 cup flour and 1/2 cup wine. Pour the mixture along with the peas, replace the lid and cook for 15-20 minutes for the sauce to thicken.
5. Remove the bay leaves, adjust salt and pepper.