• Add the flour to the beef chunks and toss to coat.
• Heat oil in a large skillet or heavy based pot over high heat and brown the beef in batches (2 to 3 batches depending on pan size) until brown all over - around 4 mins per batch. (Take care not to overcrowd the pan, or the beef will stew rather than caramelise)
• Turn down the heat to medium. Deglaze the pan by adding the red wine vinegar, scraping any brown bits from the base. Add the onions, carrots and celery and saute, on low heat, for approx. 3 mins.
• Transfer the browned beef, sauted vegetables and all the remaining ingredients (apart from cornstarch) to the slow cooker. Stir to combine.
• Cook on high for 5 hours or low for 7-8 hours, or until the beef and carrots are tender.

Optional thicker gravy

• Remove several tablespoons of the stew liquid from the slow cooker. Mix with the cornstarch to form a slurry. Add it back into the slow cooker, and stir through the stew. Leave the slow cooker lid off and cook for a further 15 mins or until thickened.