In a bowl or large measuring cup mix the red wine, beef stock, and tomato paste. Pour over the vegetables. Stir. Place the lid on and cook on low for 8-9 hours or on high for 6-7 hours. If you are around, give it a few stirs during the cooking process.
For a thicker stew, mix 2 tablespoons flour and 1 tablespoon butter together with a fork. In the slow cooker, push aside some of the meat and vegetables. Gently whisk in the flour-butter mixture and cook another 15 minutes.
Serve and enjoy!