Begin by chopping your beef stew meat into uniform cubes.

Slice your mixed bell peppers, onion, celery, and mushrooms into bite-sized pieces.

Mince the garlic cloves and gather all your ingredients together.

Heat a skillet over medium-high heat and add a touch of oil.

Once hot, add the beef stew meat and sear until it’s browned on all sides, about 5-7 minutes.

Transfer the seared beef or raw meat to the slow cooker.

Layer in your chopped vegetables, starting with the onions, then adding the mushrooms, bell peppers, celery, diced tomatoes, and minced garlic.

Sprinkle in your Italian seasoning, salt, and pepper, mixing gently.

Cover the slow cooker, set it to low, and let it cook for 6 hours.

Check on your stew in the final 30 minutes; if you prefer a thicker consistency, add xanthan gum while stirring.

Serve hot in bowls, garnished with fresh herbs if desired.