Slow Cooker Beef Stew

1 ½ pounds cubed, lean stew beef
1 package baby carrots, cleaned
6 red potatoes, cleaned and cubed
3 stalks celery, finely chopped
1 yellow onion, peeled and chopped
1 can beef broth
1/2 cup red wine
½ cup water
5 cloves garlic, peeled and finely minced
1 bay leaf
Salt and pepper to taste
1 package frozen mixed vegetables
1 tablespoon flour

Directions:

Place all ingredients, excepted mixed vegetables, in slow cooker on its lowest setting. Simmer for 9 hours. Remove bay leaf. Add frozen vegetables and simmer for 15 minutes, or until vegetables are tender. If stew is too runny, mix ½ cup of stew juices and 1 tablespoon flour until well blended. Add to stew and simmer 20 minutes longer or until desired thickness is obtained.