Lay the beef on a cutting board and cut it into 1 to 1½ inch cubes.

On a clean cutting board, cut the onion into small wedges. Peel and crush the garlic and roughly chop them. Cut the carrots and celery into ¼ inch thick slices. Set the vegetables aside. Cut the mushrooms into quarters but keep near the beef.

Pour the flour into a sealable bag along with the dried oregano, marjoram, thyme, savory, rosemary, and black pepper. Add the cubed beef to the bag and seal it. Shake the bag, covering the beef cubes in the flour and herbs.

Heat 2 tablespoons of olive oil in a sauté pan over medium high heat. Add the floured beef cubes, in a single layer, to the hot pan. Brown the beef cubes on each side until all sides are browned and transfer them to a bowl while cooking the rest of the beef.

Add the mushrooms to the bag with the flour and repeat with them what was done with the beef cubes. Transfer them to the hot pan after finishing all the beef, and cook them just like the beef.

Pour a small amount of beer into the pan with the mushrooms and scrape any crispy bits from the bottom with a wooden spoon and turn off the heat. Transfer the mushrooms to the bowl with the meat along with the liquid and bits for the slow cooker.

Put the browned beef, mushrooms, and vegetables into the pot of a slow cooker and pour in the reserved pan liquid and the rest of the beer into the pot.

In a medium saucepan melt the butter over medium-low heat. Once it’s melted, add the wild rice to the pan and toast it until golden brown and nutty smelling. Add it to the slow cooker as well.

Pour water into the slow cooker until it covers the ingredients plus about 1 inch. Turn the slow cooker on high and cook 4-5 hours or on low for 8-9 hours.

Taste and season with salt if needed. Serve hot.