Prepare the Meat

Start by preparing your beef for maximum flavor. While you can skip this step if you're short on time, browning the meat adds significant depth to your stew.

In a small bowl, mix the flour, salt, and pepper.

Pat the beef cubes dry with paper towels. This helps them brown better.

Toss the beef in the flour mixture until each piece is lightly coated.

Heat olive oil in a large skillet over medium-high heat.

Working in batches to avoid overcrowding (which causes steaming instead of browning), sear the beef cubes on all sides until they develop a nice brown crust, about 2-3 minutes per side.

Transfer the browned meat to your slow cooker.

Prepare the Vegetables

Proper vegetable preparation ensures even cooking and maximum flavor absorption throughout the stew.

In the same skillet used for the meat (don't clean it!), add a touch more oil if needed.

Add the chopped onions and cook for 2-3 minutes until they begin to soften.

Add the minced garlic and cook for another 30 seconds until fragrant.

Transfer the onion and garlic mixture to the slow cooker, scraping up any browned bits from the pan (these contain tremendous flavor).

Add the carrots, celery, potatoes, and mushrooms (if using) to the slow cooker, arranging them around and on top of the meat.