Remove beef from package and sprinkle with salt and pepper.
1½ to 2 pounds chuck beef, cut into cubes, 1 tsp sea salt, 1/2 tsp pepper
Dredge beef in flour, shaking off any extra.
1/2 cup flour
Heat olive oil in a frying pan over medium to medium-high heat.
2 TBS olive oil
Add beef (in batches if needed to not crowd the pan) and cook for 2-3 minutes. Beef does not need to be fully cooked, just browned on both sides.
Add all ingredients to Crock-Pot, including beef and juices from the pan, and stir.
3 stalks celery, chopped, 3 large carrots, chopped, 3 medium potatoes, peeled and cut into cubes, 1 medium sweet onion, chopped, 2 cloves garlic, chopped, 1 bay leaf, 2 tsp Italian seasoning, 1½ to 2 cup beef stock or beef broth, 1 cup tomato sauce or fresh tomato puree, 2 tsp honey, 10 dashes Worcestershire sauce
Cook on low for 6-8 hours.
Remove bay leaf and serve garnished with chopped parsley and grated carrot if desired.