Beef Merlot

1. Season the flour in a Ziploc bag, using salt, pepper, onion powder, garlic powder and chili powder to taste. Dredge meat, a few pieces at a time, in the flour mix and set aside on a plate.
2. Heat the oil in a heavy skillet, preferably cast iron, over medium high heat. Add meat a few pieces at time, and brown well . Do not crowd the pan as this will steam the meat and not brown it properly. Remove the meat to the slow cooker, and repeat.
3. Combine the beef broth, wine and tomato paste and blend to mix well. Deglaze the pan, scraping up browned bits from the bottom. Pour over the beef, add the bay leaf and pearl onions.
4. Cover and cook on low 8-9 hours. Serve over rice or noodles.