Ingredients

• 1/4 cup all-purpose flour, or as needed
• 1/4 teaspoon onion powder, or more to taste
• 1/4 teaspoon garlic powder, or to taste
• salt and ground black pepper to taste
• 1 1/2 pounds cubed beef stew meat
• 1 tablespoon vegetable oil
• 1/2 (16 ounce) package baby carrots, quartered
• 1/2 yellow onion, quartered and sliced
• 4 red potatoes, quartered
• 2 stalks celery, roughly chopped
• 2 cloves garlic, chopped
• 3/4 cup red wine
• 1/4 cup beef broth
• 1/4 cup tomato paste
• 1 teaspoon dried rosemary

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Instructions

1. Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.
2. Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic.
3. Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables.
4. Cook on Low until beef and vegetables are tender, 4 to 6 hours.