Pat the beef cubes dry using clean paper towels. Coat them with cornstarch/arrowroot and discard excess starch.

In a large skillet, heat 2 tbsp olive oil over medium heat. Brown the beef cubes on each side. About 8-10 minutes. Transfer the meat to the crockpot. Deglaze skillet with 1 cup red wine and scrape to capture all the flavor. About 30 seconds. Transfer red wine to the crockpot.

In the same skillet, heat 2 tbsp olive oil over medium heat and roast the mushrooms on each side for 5-6 minutes or until golden brown. Add crushed garlic at the end and allow it to sweat for 30 seconds. Transfer the mushrooms and garlic to the crockpot. Deglaze skillet using 1 cup red wine and scrape for about 30 seconds. Transfer red wine to the crockpot.

(Both of the two above steps are optional. You could simply coat the beef and put it directly in the crock pot along with the rest of the ingredients if you want to. The recipe would not be as tasty if you decide to do so)

Place the rest of the ingredients in the crockpot and mix them gently.

Place the lid and turn on your crockpot on the desired setting. I personally cooked it on low for 10 hours. Cooking time may vary depending on your machine. Allow 6 to 8 hours of cooking on High setting.