Directions

1. Heat the olive oil in a large non-stick pan or enameled cast-iron dutch oven. Season the beef on each side with salt and pepper. After a few minutes, add the beef to the pan and sear on each side; only 4-5 minutes on each side. Remove from pan and place into a shallow baking dish or casserole dish.
2. Add one onion, the carrots, celery and garlic directly into the same pan with all the lovely browned bits and cook until softened; for about 10-15 minutes. Add the 1/2 bottle of wine and bring to a boil. Turn off the heat and allow to cool slightly. Pour everything into the baking dish with the beef, allow to cool completely, cover with plastic wrap and refrigerate overnight.The next morning, remove the beef and the vegetables only and place into your slow cooker. Discard the wine marinade. Add in the other chopped onion, green onions and garlic. In a small bowl, mix together the soy sauce, sugar and sesame oil and pour over the beef in the slow cooker. Cook on low for 6-8 hours. (The beef will taste delicious and become even more tender after 7-8 hours of cooking)
3. For the vegetable toppings