Step 1

Place oil in a large dutch oven over medium high heat. Add meat and season with salt and pepper. Cook, stirring often, until just lightly seared. Remove meat and set aside.

Step 2

Add butter to pot and allow to melt. Add in carrots, celery, onion, thyme, and garlic.

Step 3

Cook (still over medium high heat), stirring from time to time, until veggies are near tender and onions begin to brown. Sprinkle flour over and stir to coat. Continue stirring until flour browns.

Step 4

Stir in beef broth. Flour will immediately begin to loosen from vegetables and form a smooth, thick gravy. Stir in wine. Continue cooking and stirring for a few minutes until bubbly. Transfer to slow cooker. Add meat back in, cover, and cook on low 7-9 hours.