You're going to need some SCD legal beef stock, so make that first.
1.5 pounds beef marrow bones or shank bones
Toss the bones into your crockpot with a quartered onion, some garlic, a few carrots, some whole peppercorns, a glug of vinegar, and a stick of celery if desired. Heat on high until the mixture comes to a simmer.
Leave your crock pot on whatever temperature keeps the mix bubbling. Check it every six hours or so and add more water.
Strain and discard bones and veggies after 24 hours.
OK, so you should have somewhere in the neighborhood of six cups of stock, if you used a 4 quart crockpot.
6 cups beef stock
3-5 pounds stew beef
1/3 cup SCD legal red wine
1 pound fresh or frozen green beans
1 pound fresh or frozen carrots
1 pound frozen spinach
2 bay leaves
16 oz tomato juice
1 tsp ground celery seed (if desired)
1 tsp garlic (or more whole garlic cloves)
2 tsp thyme
1/2 tsp oregano
1/2 tsp ground pepper
2 tsp salt
Brown the beef (in batches if you have to) with onions and a little olive oil (or reserved bacon grease - yum!). I used five pounds of beef and so I browned it in two batches, with one onion per batch.
Dump the beef into a very large stock pot with the six cups of stock. Deglaze your pan with the red wine. This is a fancy way of saying pour the wine in, let it bubble for a second, and then scrape out all the delicious bits and wine into your stew pot.
Add the beans, carrots, spinach, tomato juice, garlic, thyme and bay leaves. Check the liquid level in your pot -- you don't want it too full, and if you're using frozen veggies, make sure you leave enough room for the melted ice water. Bring to a boil and then simmer with a splatter shield on or a lid slightly ajar. Add water as necessary until the meat is done and falling apart (this can take an hour or longer).
Is this a lot of work? Kind of. But most of the steps are just you throwing stuff in a pot and walking away. Plus, you end up with a huge amount of leftovers, so I'm OK with it. :)