Preheat the slow cooker if necessary - see manufacturer's instructions. Heat the oil in a large frying pan, add the beef, a few pieces at a time, until all the meat has been added, then fry over a high heat, stirring, until evenly browned. Lift out of the pan with a slotted spoon and transfer to a plate.

Add the onion to the pan and fry, stirring, for 5 minutes or until softened and lightly browned. Stir in the flour, then mix in the stock, tomato purée, vinegar, sugar, bay leaves and ginger. Season with salt and pepper and bring to the boil.

Transfer the beef to the slow cooker pot, pour over the hot stock, cover and cook on low for 8-10 hours. Serve with steamed baby carrots tossed with a little butter.