Step 1

In a skillet (or your slow cooker if it has a sauté setting) heat the oil over medium-high heat.

Step 2

Rub the beef in the flour and paprika, then add to the skillet, and brown on all sides.

Step 3

Once browned, move to the slow cooker.

Step 4

Add in the garlic, onion, potatoes, carrots mushrooms, and celery.

Step 5

Add 1 cup of broth to the skillet and cook on medium-high heat scraping all of the browned bits off the bottom of the pan.

Step 6

Add the cooked broth, the remaining broth, tomato paste, rosemary, sage and red wine to the slow cooker.

Step 7

Cover and cook on high for 3 hours, or on low for 6-9 hours.

Step 8

Remove the beef to a plate, and use two forks to shred into large chunks. Add back to the pot, along with any juices on the plate.

Step 9

Cook, uncovered for the last hour of cooking to help thicken the sauce.