Place the flour and some seasoning into a bowl and coat your beef.

Then add a dash of olive oil to a pan and sear the beef on high for 5 minutes.

Add a dash of red wine and continue stirring for a further 2 minutes.

Then remove the beef and add to your pre-heated slow cooker.

Add a little water and a pint of Guinness and stir.

Add a dash of water to the pan you seared the beef in and heat up, to make a nice sticky paste.

Next add in your chopped carrots, onions, garlic, and celery and fry for a few minutes.

Add in your beef stock pot to the pan and garlic paste, stir and add into the slow cooker.

In a fresh pan, fry up your diced pancetta, fry until crispy and add to your slow cooker.

Stir your stew and pop the lid back on.

Cook for 8 hours on low.

When ready, I served my slow cooker beef stew with cheesy mash and green beans.

Serving this stew with cheesy mash and green beans makes for a complete and satisfying meal.