Saute onions, celery, and carrots until onions are transparent in vegetable oil.
Add in garlic and time and cook for a few minutes. Scoop out and place into the bottom of the crock pot.
Season the beef with salt and pepper.
Season the flour with salt and pepper and dredge the beef in the flour.
In the same pan that you cooked the veggies brown the all sides of the beef and then place on the veggies in the crock pot.
Add wine to the pan to deglaze and reduce the wine by half.
Add in tomato sauce, brown sugar, soy sauce, and bay leaves.
Stir and pour over the beef in the crock pot.
Cook on low 8 hours or on high for 4 hours.