Slow Cooker Italian Beef Stew
This slow cooker Italian beef stew is the best I've ever made! I apologize for the vague instructions. The ingredient amounts are also approximate as I made this over the weekend but did not note amounts. It turned out so good I wanted to save what I did so I could make it again! 
all-purpose flour, or as needed
¼
cup
onion powder, or more to taste
¼
teaspoon
garlic powder, or to taste
¼
teaspoon
salt and ground black pepper to taste
cubed beef stew meat
1 ½
pounds
vegetable oil
1
tablespoon
baby carrots, quartered
½
(16 ounce) package
yellow onion, quartered and sliced
½
red potatoes, quartered
4
celery, roughly chopped
2
stalks
garlic, chopped
2
cloves
red wine
¾
cup
beef broth
¼
cup
tomato paste
¼
cup
dried rosemary
1
teaspoon
 Whisk together flour, onion powder, garlic powder, salt, and pepper in a large shallow bowl. Add beef to seasoned flour and toss until evenly coated; shake off any excess flour.
  Heat oil in a large skillet over medium heat. Cook beef in hot oil, stirring occasionally, until browned on all sides, 5 to 10 minutes. Transfer beef to the slow cooker; add carrots, onion, potatoes, celery, and garlic.
  Whisk together red wine, beef broth, tomato paste, and rosemary in a small bowl until smooth; pour over beef and vegetables.
  Cook on Low until beef and vegetables are tender, 4 to 6 hours.
