Reserve a ½ cup of the beef broth and whisk together the remaining broth with the tomato paste.
Put the flour salt and pepper in a ziplock bag and add the beef. Toss to coat well.
Brown the beef in batches in a large skillet over medium high heat, about 10 minutes. You want to get a nice brown crust on the beef. Remove beef from skillet and add to 6 quart slow cooker. Pour the reserved ½ cup of beef broth into the skillet and scrape up the brown bits, pour that into the slow cooker. Add the rest of the ingredients and cook on high for 6 hours.