Method:

Season the beef with salt/pepper, steak seasoning and paprika and sear with a couple tablespoons of vegetable oil. Remove from the pan then add in the carrots

and leeks, season with salt and cook for a few minutes before adding in the butter, allow it to melt then add in the flour and mix well. Add in the red wine and cook for a minute or so before adding in the stock and tomato purée and mixing, add in the rosemary, thyme & mixed herbs, taste for seasoning & adjust if needed.

Pour into the slow cooker pot and cook on low for 6-8 hours or high for 4-5 hours, add more water if needed.