Courtesy of Chef Mark Brown from the Facebook group Fun in Being a Foodie!
In a large heavy skillet over medium high heat, melt your butter. Toss the beef with the salt, pepper and flour, and add in batches to the pan and brown nicely, a nice mahogany on the beef will produce a nice brown gravy. 3 batches is best. Pour 1 c of the stock in and stirring constantly till the gravy is very thick, add 1 more cup stir and remove from heat. Take your crock, and spray it well, and add the remaining ingredients, pour the beef over top, and stir well. Cook on high for 1 hour, turn to low and cook for 4 hours. Remove bay leaves before serving.