Start by seasoning your beef with salt and browning it in small batches over high heat in a small amount of oil. When you get a nice color on all sides (the beef will finish cooking in the slow cooker), remove the it from the pan and place it into your slow cooker.
Deglaze the pan that you cooked the beef in by adding a splash of red wine and using a wooden spoon to scrape up all the brown bits off the bottom of the pan.
Season the simple pan sauce with thyme and rosemary before pouring it over the partially cooked beef in the slow cooker.
Top the beef with peppercorns, diced potatoes, and chopped mushrooms, onion, and garlic. Then, pour in more wine along with some beef stock.
Add two bay leaves to the stew and then cover the slow cooker. Cook the beef stew on high for 1 hour and then let it simmer on low for another 7 hours, stirring after a few hours if possible.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.