Thyme and Marjoram Beef Stew
- Dredge beef cubes in flour.
- Heat oil in a large heavy-bottomed saucepan over medium-high heat.
- Brown beef cubes for 3 to 4 minutes, stirring continually.
- Add garlic and onion, and continue cooking for 2 minutes.
- Pour in wine, scraping the bottom of the pan well to deglaze it.
- Season to taste and place in slow cooker.
- Cook on low for 6 hours.
- Add remaining ingredients. Continue cooking for 1 hour.
- Serve with scalloped or roasted potatoes.