Crock Pot Beef Stew

1 pound beef stew meat
2 tbsp extra virgin olive oil
1 tbsp all-purpose flour
4 carrots, chopped
1 onion, chopped
3 stalks celery, diced
3 medium potatoes (cut in small pieces)
1 (28 oz) can diced tomatoes
1 beef bouillon cube
1 1/2 cups water
1 pinch oregano
1 pinch thyme
 
In skillet, add olive oil and medium heat. Dredge cubed beef in flour and place in hot skillet, lightly brown on all sides, about 5 minutes. Chop all of the onions, carrots, celery and potatoes. Toss them into the slow cooker. Drop in the beef, along with the beef bouillon cube and water. Add tomatoes. Top it off by adding thyme, oregano, salt and pepper and mix thoroughly with a large spoon. Let cook on low for 7-8 hours. Serve warm with a side of crusty bread. Salt and pepper to taste.