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Place vegetables and herbs in slow cooker.
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Place cubed beef, flour and pepper into a sealable plastic bag and toss to coat beef. Shake off excess.
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Heat oil on medium high in a large sauce pan.
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Brown beef well on all sides in heated oil. Brown beef in batches. Do not overcrowd beef.
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Remove beef with slotted spoon to plate. Lightly salt.
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Place beef on top of vegetables in slow cooker and throw in bay Leaves.
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Deglaze the pan by adding broth, Worcestershire sauce and garlic to pan, bring to a boil, scraping up browned bits.
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Pour mixture over beef and vegetables. Stir slightly to combine.
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Cover and cook on HIGH setting for 4 hours* or low for 7-8 hours until the beef reaches internal temperature of 165°F.
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Discard bay leaves before serving.