Cover the beef with flour, half of the salt, and half of the pepper. Shake off the excess flour and discard. Set aside.
Over medium heat, in a medium saucepan with extra virgin olive oil, sauté the garlic and onion for three minutes, then add the beef and brown them for about eight minutes or until cooked through.
Transfer all the contents of the saucepan to the slow cooker.
Mix in the potatoes, chickpeas, grilled peppers, bay leaves, diced tomatoes, water, and the remaining salt and pepper.
Set the slow cooker on low for six to eight hours or high for three to four hours.
