Combine the flour, 1 teaspoon smoked paprika, seasoned salt and 1/2 teaspoon of black pepper into a large resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly coat the beef in seasoned flour

Heat the olive oil in a large pan over medium-high heat. Shred the excess fat off the beef then stir the Beef into the hot pan with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease or fat

Place the beef mixture into the insert of the crockpot. Place the potatoes, carrots, celery, garlic, marsala wine, and Worcestershire sauce into the cooker with the beef mixture.

Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and one or more teaspoons of smoked paprika. Cook on high for 4 to 6 hours on low for 10 to 12 hours. Season to taste with salt and black pepper