Heat an oiled large heavy based fry pan over medium high heat.
Season the beef, and fry in batches until sealed/browned. Transfer to the slow cooker.
Pour the red wine into the fry pan to deglaze the pan, scraping up any bits of meat left on the bottom of the pan. Bring to a simmer and then add the beef stock and sauces.
Slowly whisk in the flour. Cook for 1 minute and then transfer the sauce to the slow cooker. Then add the remaining ingredients to the slow cooker and stir to combine. Cook on low for 8 hours or until beef is tender.
Serve with mash, if desired.
Turn the slow cooker on high for a shorter cook time.