Take one crock pot (chuckle) and put it on a cooker ring, and heat. Pour a good glug of olive oil into the bottom. Then either go the route of Italian herbs, herbes of Provence or a shake of thyme, sage tarragon and rosemary. Chop up good steak into inch squares, about 2 llb’s. Then into the oil to brown 25% at a time. While meat is browning/searing chop two courgettes, two medium or one big aubergines, two fennel bulbs, two red chillies(medium) and about 1/2llb of mushrooms. I used small button ones. Then use two tablespoons of wine or cider vinegar to cut the deposit from the bottom of the pot. Then first the courgettes into the pot. While they are taking up the residue open two cans of very good peeled plum tomatoes and upend into the pot. Then one by one the rest of the veg. Putting on the lid after each entry. By doing it this way you are keeping things on a high heat so by 25 mins the first of the veg has cooked through and is starting to break up. Once the liquid has formed over the veg return the meat to the crock. There are a few optional extras. I put in a couple of bay leaves and a few anchovies. Some put a slash of Worcestershire sauce . But I stopped that when I discovered the thing is awash in sugar. And you can get Tamarind in a block like dates. Allow to simmer to bring up the heat once more, then into the oven with the lid on at 150c/310f ishy for about 1-1/2 hours. Depending on the concentration of flavours, it may need diluting a bit. And things like salt and pepper are better going in just before one eats as it is hit or miss when you salt something when the process is ongoing. Sometimes, if you use potatoes salting before they are cooked will cause them to first absorb it only to release it into the liquor, pickling it.
I don’t use wine like most. I think it makes it far to heavy in an iron taste. And I also believe Coq au-vin is a waste of the chicken, the heat and the wine. Why not just roast the darn thing.