Chop the onions and fry in the olive oil until softened. Place in the slow cooker.
Fry the meat, until slightly browned and also add to the slow cooker.
Prepare the garlic, shallots, red pepper, carrots and potatoes, and also add to the rest of the ingredients.
Sprinkle over herbs and seasoning, pour over the wine and stock, and add the tinned tomatoes.
Stir until combined and cook on low for around 8-9 hours.
30 minutes before the end of the cooking time, thicken the sauce with one tablespoon of flour mixed with enough water to make it into a paste.
Stir into the stew. At this point you could also add peas or green beans, if you liked.
Serve immediately, either on its own, or with crusty bread. Enjoy!