Add flour and toss to coat.
Shake off excess flour back into the bowl and reserve.
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add about a third of the beef to the pan.
Cook until brown on all sides, about 4 minutes.
Transfer to a 6-quart slow cooker.
Transfer to the slow cooker.
Add the remaining 1 tablespoon oil and onion to the pan.
Cook on medium heat, stirring, until soft, about 8 minutes.
Add the onion to the slow cooker along with potatoes and carrots.
Add wine to the pan and scrape up any browned bits.
Pour into the slow cooker.
Pour over the stew ingredients and stir well.
Cover the slow cooker and cook on High for 4 hours or on Low for 7 1/2 hours.
Serve the stew sprinkled with parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
