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THE BEST CROCKPOT BEEF STEW

Ingredients

• 4 TBSP olive oil
• 2 tsp minced garlic
• 2 lbs trimmed beef chuck, cut into 1-2-inch cubes, patted dry with paper towels
• about 1/4 cup of flour {tossed with meat to coat}
• 10-15 small red potatoes {mine were pretty small, I used 14, cut into 1/8ths since I was serving it to small children}
• 1 medium onion, chopped
• 2 cups sliced carrots {about 3 good sized carrots}
• 2 cups sliced celery {about 2-3 stalks}
• 1 cup of red cooking wine**
• 1 cup beef stock or canned beef broth
• 1 can diced tomatoes, drained {14.5 oz}
• 1 bay leaf
• 1/2 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp allspice
• 8-oz container of sliced mushrooms {optional}
• meat tenderizer and about 2 tsp cornstarch

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