Wash the vegetables and cut them into pieces. Meanwhile, heat the olive oil in a skillet over high heat. Set the vegetables aside. When the skillet is very hot, brown the beef pieces and transfer them to the slow cooker.

Add the wine, beef bouillon cube, and water. Set the slow cooker to low for 4 1/2 hours. Separate the beef from the vegetables, then blend the vegetables well (you can use a blender or food processor) and check the salt. Return everything to the slow cooker and heat for another 30 minutes.