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Beef Stew (with a Japanese Twist)

2 Tablespoons Olive Oil
2 Tablespoons Flour
2 Pounds beef stew meat, cut into 1-inch cubes
6 Medium Carrots, peeled and sliced
6 Russet Potatoes, peeled and cubed
1/2 large White Onion, peeled and chopped
2 cups water
1 cup Merlot
1/2 cup Brown Sugar
1/2 cup Soy Sauce
1 can of Tomato Soup
1 Tbls. Cornstarch
Salt and Pepper to taste

1 cup frozen peas (to be added the last 15 minutes of cook time)

1.  Heat oil in skillet over medium heat.  Meanwhile place beef pieces in to Ziploc bag with flour and coat WELL.  Sear beef on all sides and transfer to Crock Pot.
1.  Add remaining ingredients to the Crock Pot.  Stir WELL to combine.  Cover and cook on LOW for 10-12 hours or High for 4-6 hours.  I prefer the 10 hours.
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