Chop all vegetables; set aside.
Season both sides of beef with salt and pepper.
Heat pan and sear beef, 3-4 minutes on each side. Remove to the slow cooker.
In same pan, heat the olive oil and saute the garlic for 1 minute.
Add in the wine and bring to a boil.
Once boiled, pour the wine mixture over the beef.
Add the vegetables and bay leaves to the Crockpot.
In a separate bowl, whisk the beef broth and flour until smooth. Pour in slow cooker and stir.
Cook beef stew on LOW for 6 hours or HIGH for 3 hours.
Serve warm with fresh rolls or cornbread.