Simple Crock Pot Beef Stew - cooking recipe

Ingredients

2 -3 lbs beef, I used fajita cut meat
2 tablespoons flour, approx. (to dredge meat in)
2 tablespoons olive oil
1 -2 cup red wine, approx. 1/3 bottle (I used cabernet sauvignon)
3 -4 carrots
2 1/2 russet potatoes, large baking style (cubed)
3 stalks celery, diced
2 bay leaves
2 tablespoons garlic, more to taste
black pepper
1 teaspoon white pepper
2 tablespoons Worcestershire sauce
1 (10 ounce) bag frozen peas
1 cup birdseye white pearl onion, frozen
1 teaspoon paprika
2 (32 ounce) cartons beef broth, I like Pacific Natural Foods brand organic
2 tablespoons tony cachere's cajun brown gravy mix
2 teaspoons cornstarch
1 cup cold water

Preparation

Lightly dredge beef in flour with 1 teaspoon garlic powder, black pepper to taste, a pinch of salt, and paprika.
Brown in pan with 2 tablespoons of olive oil.
Add to crock pot.
Mix in crock pot all remaining ingredients except the peas and onions (hold aside the gravy mix, cold water and corn starch until the end to thicken).
Cook for 6 hrs on high or 8 hours on low if you are leaving house.
Turn down to low and simmer as long as needed.
Thicken \"soup\" base to desired consistency using brown gravy mix and corn starch with 1 cup cold water.
Be sure to whisk thoroughly before adding to crock pot to avoid lumps.
Add peas and onions and cook for at least 2 hours prior to serving.
Remove all bay leaves, serve with crusty bread or your favorite starch.
Enjoy ;).