Use a large cast iron pan to brown the beef. These steaks tend to be large, but you needn’t get it completely browned. Watch it closely if you use a broiler.

Line the bottom of the slow cooker with the onion slices.

Carve the steak into large chunks. Consider each chunk about half a portion. It’s OK if you have small pieces leftover from carving and you thrown them in.

Scoop the tomato paste into the cooker and mix it into the beef as best you can.

Place the carrot pieces around the edges by shoving them in between the sides of the slow cooker and the meat, like a fence around the meat. It helps them get heated first.

Distribute the potatoes and the celery on top and around.

Sprinkle the dry spices over the mixture (rosemary, pepper, garlic powder, parsley, onion powder)

Shove the bay leaves into the mixture.

Pour over the Worchestershire sauce, the soy sauce, and the Gravy Master (if using).

Pour over the dissolved bouillon cubes.

Pour the wine over.

Cover and cook on low. The time will vary with your cooker, but 8 hours is usually plenty. Watch this the first time you cook it since all slow cookers have slightly different temperatures. Check after 7 hours. When this dish is done the meat will still have some connective tissue on it. If it’s already completely falling apart it will still be edible, but will lose some of its juiciness.

Before you serve, ladle off some liquid and whisk some flour into it, then return the mixture to your slow cooker. It will thicken the broth.