Season beef with salt, pepper, and toss in the flour – coat well.Tip - The flour gives these that toasted brown look and will help thicken the sauce later.
In a skillet over medium heat sear the beef with oil on all sides.Tip - Cook 2 minutes on one side before you turn over. Then cook 2 minutes on the other side as well.
Once the beef is browned remove from the pan and set aside
To the same skillet - add a tablespoon more oil and saute the onion, ginger, and garlic. Remove and set aside
To the same skillet add ½ cup stock or water and deglaze the pan - scraping all the caramelized bits.
Add the veggies in the slow cooker or crock-pot followed by the onion mixture and deglazed juices and seared beef.
Add rest of the ingredients, tomato paste, brown sugar, dried or fresh herbs, paprika, remaining stock, and beer.
Cook in the slow cooker or crockpot until the meat is fork-tender. You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy and fork-tender
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you