Just made a beef bourginon-type stew the other day.
Season and cube beef into 2 inch peices and brown on a hot skillet in batches. Remove the browned meat and set aside. Turn the temp down to medium and add sliced onions and celery. After they soften add four cloves of garlic, smashed. Cook for a minute more, then deglaze with about a cup of dry red wine, scraping up the brown bits.
Add all of this to the crock pot and add enough beef broth to cover. Cook on low for about 3 to 5 hours, or until the beef is tender. Strain out the beef and veg, and transfer the cooking liquid to a wide pot. Add a cup of baby carrots and three small quartered potatoes to the cooking liquid over medium low heat. Simmer the carrots and potatoes until they are tender, about 15 minutes. Add a cup of frozen peas directly in, and cook until heated through. Thicken the sauce with cornstarch or a roux. Add the cooked meat and veg back to the sauce, and let it sit, preferably overnight for the flavors to meld. Enjoy with a thick slice of crusty bread, and then take a nap.
