In a gallon sized ziploc bag, combine the flour, salt, and pepper. Add the cubed beef and toss to coat.

In a large, heavy bottomed stockpot or dutch oven, heat the butter over medium-high heat. Add the beef in batches to brown on all sides. Remove to a plate to catch its juices.

If using a slow cooker, add the red wine to the stockpot and scrape the sides. Pour the wine and bits into the slow cooker. Add the beef and all remaining stew ingredients. Cook on low for 6-8 hours.

If cooking stovetop, add all the veggies before adding the wine. Add a little more butter if necessary. Cook for about 5 minutes, or until veggies have started to soften. Add the wine and simmer for 3-5 minutes, scraping the pot with a wooden spoon as the wine simmers. Add the remaining stew ingredients. Bring the stew to a boil then reduce to simmer. Let simmer for at least 1 hour, up to 2 hours.

When the stew is ready, combine the orange zest, minced garlic, and chopped parsley in a small bowl to make the gremolata.

Top stew with gremolata to serve (don't mix it in to the stew before serving!) and serve over mashed potatoes or polenta.