1. Sear the Beef in a couple of tablespoons of oil. Ensure that the beef has been browned all over as best as possible. Add to the slow cooker once done.
2. Roughly chop the celery, carrot and onion and fry in the same pan as the beef. Add a little more oil if needed. Fry for a good 10 minutes. Add the garlic cloves a minute before finishing the vegetables off and then add to the beef in the slow cooker.
3. With the pan still on the heat add the red wine and using a wooden spoon deglaze the pan. Scraping the bottom of the pan releasing the goodness from the beef and vegetables does this. Add the wine to the slow cooker after the wine has reduced by half.
4. Add the stock to the slow cooker. I used stock cubes for this recipe.
5. Put the lid on the slow cooker and cook on high for two hours. Turn to low after this for the remaining 6 hours.
6. If you have a little time before serving your dinner the slow cooker can be put on to warm. If this function is not available then the beef will remain hot for at least 30 minutes once turned off.
7. With the beef removed, strain the liquid into a pan and bring to a low boil and thicken with corn flour or beef gravy granules.