Slow Cooker Estofando

2 lbs beef stew meat cut into 1 1/2 inch chunks
Salt and pepper to taste
1/4 cup flour
1 tsp paprika
3 TBS vegetable oil
1 lg. yellow onion. peeled, diced
2 cloves garlic, pressed or minced
1 cup salsa ( use what is in your referigerator or pantry)
1/2 cup chili sauce
2 TBS. good red wine vinegar
1/4 cup water
1/3-1/2 cup dry red wine.

Mix flour, salt, pepper and paprika and dredge beef.
In a large skillet over med high heat, coat  with 1 1/2 TBS oil. When very hot add onions and cook ,stirring until sweated and soft. Add garlic for the last 2 minutes. Transfer to slow cooker.  Add the rest of the oil and heat until hot, add beef and brown on all sides. Transfer to slow cooker. Add salsa, chili sauce, vinegar and water to slow cooker.
Pour wine in skillet and heat over medium flame. Stir and scrap pan of brown bits. Reduce heat and let wine reduce just a bit. Pour in slow cooker. Stir ingredients .

Cover and cook on low for 6-8 hours. ( In my slow cooker, Estofado was done in 5 1/2 hours)

I served this over rice, and had cheddar biscuits on the side.  Roasted broccoli in garlic oil rounded out this dinner.