Place cubes meat and flour in a ziplock bag, seal and shake until pieces are fully covered in flour.

Heat 2 tbsp of olive oil in a large sauté pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown.

Remove meat from pan and place into the crockpot.

Add the red wine and stock to the sauté pan and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon.

Add the reduced liquid to the crock pot along with the remaining ingredients and combine.

Cook on low for 6-8 hours and serve.