Red Wine Beef Stew

• 2 pounds sirloin steak, cut into 1-inch cubes
• coarse salt and fresh black pepper
• all-purpose flour
• 2 tablespoon olive oil
• 2 cups dry red wine, (like Pinot Noir or Merlot)
• 3 cups low-sodium beef broth
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 sprigs fresh thyme, leaves removed
• 1 bay leaf
• 1 teaspoon dried Italian seasoning, crushed between fingertips
• 4 small to medium carrots, sliced into 1/2-inch coins
• 3-4 medium-ish Yukon Gold potatoes, peeled and cubed
• corn kernels from 1 big ear of fresh corn or 3/4 to 1 cup frozen

Stovetop Method:
1. Season the meat well with salt and pepper and place in a large mixing bowl. Add about 2 tablespoons flour and toss to coat.
2. Heat 1 tablespoon of the oil in a large soup pot or heavy-duty saucepan. Brown the meat well on all sides in 2 batches so the pan isn't crowded. Remove the meat to a platter and reserve the juices.
3. Turn the heat down to medium and add the remaining tablespoon oil with the onion, cook about 5 minutes; add garlic and cook until fragrant.
4. Add wine, chicken broth, thyme, bayleaf, Italian seasoning, carrots, potatoes, corn, the cooked beef and the juices. Season again with salt and pepper.
5. Bring to a simmer and cook until meat is tender about 1 hour to 1 + 1/2 hours, tasting often and re-seasoning as needed. Remove bay leaf before serving.
Slow Cooker Method:
6. Follow instructions above for browning meat and cooking the onions and garlic. Add them to a medium-sized crockpot along with the rest of the ingredients and cook on high 4-5 hours.