1 1/2poundslean beef chuckcut into bite-size cubes
1teaspoonkosher or sea salt
3tablespoonswhite whole-wheat flouror all purpose flour
2tablespoonsextra virgin olive oildivided
1whole rosemary sprig
1poundwhite button mushroomshalved
10pearl onionshalved or 1 medium yellow or white onion, diced
2celery stalksthickly sliced
2carrotschopped into 1/2 inch thick slices
1poundrusset Idaho potatoespeeled and chopped into large cubes
Sprinkle beef cubes with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge in flour to coat.
Put 1/2 tablespoon of olive oil in the pan over medium-high heat. Add half the beef cubes and brown on all sides, for about 5 minutes. It is not necessary to cook the beef all the way through, just sear the outsides. Repeat with the second batch. Set the beef aside.
In the same pan that the beef was browned in, add 1/4 cup of the wine and scrape the bottom, allowing some of the liquid to evaporate. Add herbs, mushrooms, pearl onions or diced onion, celery, carrots, and 1 more tablespoon of olive oil and cook for about 5 minutes. Add garlic and cook for an additional 30 seconds.
Pour everything from the pan into the slow cooker. Add the rest of the wine, the stock, the rest of the salt, the bay leaf, the potatoes, and beef cubes. Cook on high for 4- 6 hours or low for 8 hours.