2 1/2 pounds stew meat
4 cups beef stock
28 oz little taters (one to two inches in diametre)
3 stalks celery
2 medium yellow onions
5 cloves garlic
2 bay leaves
6 sprigs of thyme
4 sprigs rosemary
1 cup red wine
couple of slugs of Worcestershire sauce
Bung your beef stock into the slow-cooker, or decent-sized stock-pot, and start it going.
Generously salt and pepper the stew meat, dredge it through some flour, throw it into a frying pan with some oil, and brown it. You'll probably need to do this in batches. When the meat is brown, bung it off into the stock.
You're probably going to have a nasty mess inside your frying pan. That's perfectly okay. Take your cup of red wine and pour it into the frying pan. With a wooden spatula, scrape the goodie off of the bottom of the pan while still on a medium flame. This is called "deglazing" and you may be surprised at how easily the gooey bits come loose. When it's all loose, pour all that goodness into the pot with the meat.
Quarter the taters (I prefer the little red or gold ones), cut the carrots and celery into one-inch lengths, chunk the onions, and throw it all into the pot.
Run the garlic cloves through a press into the pot, toss in the bay leaves, and tie the sprigs of thyme and rosemary together with twine, and into the pot with it.
End up with a couple of generous glugs of Worcestershire sauce (about a teaspoon worth). Simmer or slow-cook on high, until the meat is nicely tender, pull out the bay leaves and the spice bundle; and serve with crusty bread.