Slow Cooker Beef Stew

I don't make use of my slow cooker enough. It's such an easy way to get a meal on the table on a busy weeknight. I usually prep as much as I can the night before. I will even go so far as to assemble the entire thing in the insert and throw it into the frig until the next morning.

serves 6

2 pounds of sirloin, trimmed and cut into 1 inch cubes
4 large carrots, peeled and sliced
1 large onion, minced
1 1/2 cups celery, diced
4 large cloves garlic, minced
2 15 oz cans of fire roasted tomatoes
3 cups red wine
3 cups beef stock
1/2 teaspoon dried thyme leaves
1 bay leaf
1 cup flour
salt and pepper
6 cups cooked brown rice
2 tablespoons olive oil

Place the flour in a zip lock bag. Season the meat well with salt and pepper. Toss it into the zip lock bag with the flour. Zip closed and shake well to coat the meat with flour. Heat the oil in a large skillet over medium/high heat. Remove the meat from the flour and add to the hot pan. Cook stirring often util the meat is browned on all sides.Spray the insert of a 6 quart slow cooker with cooking spray. Add the meat to the bottom. Put the veggies, thyme,bay leaf, salt and pepper, tomatoes, wine and broth over the meat. Turn your slow cooker on slow and cook for 8-10 hours. Just before serving, place 2-3 tablespoons of corn starch into a 1/2 a cup of cold water. Stir and add to the stew. Place the lid back on and let it return to a boil to make a gravy. Serve over buttered brown rice.