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Combine flour, 1 tablespoon cornstarch and steak seasoning in a ziploc bag and shake to mix.
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Add stew meat to the bag and seal; Shake to coat and set aside.
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Add the olive oil to a large skillet over medium high heat.
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Once the oil is hot, add the beef mixture and cook 5-6 minutes, turning often to brown meat on all sides.
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While the beef is browning, peel and slice the onion in half and chop into 1/2-inch pieces.
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Add the onion and the wine to the pan and cook for 2 minutes.
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Stir in garlic, mushrooms, bay leaves, and beef broth, and bring to a boil.
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While that comes to a boil, add 1 tablespoon cornstarch and the warm water to a small bowl and stir until dissolved.
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Pour the cornstarch mixture into meat and stir for 1-2 minutes.
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Remove from heat and pour the stew into the crock pot.
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At this point, the stew could be refrigerated overnight to slow cook the next day. IF refrigerating overnight, add an extra 1/4 cup each beef broth and red wine to the stew.
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Cook on LOW for 8 hours or on HIGH for 4 hours.
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Discard bay leaves before serving and add salt & pepper to taste.
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Garnish with chopped parsley if desired.