Combine flour with salt and pepper. Lightly sprinkle stew meat with the mixture. Heat a large skillet to medium high heat. Add oil. When oil is heated, add half the stew meat and cook on all sides until brown (meat does not need to cook entirely). Remove beef and transfer to slow cooker. Brown the other half of the stew meat the same way (add more oil if needed) and transfer to slow cooker.

Add onions, carrots, celery and oregano to the pan. Cook for 3-4 minutes until fragrant. Add ½ cup red wine to deglaze the brown bits from the bottom of the pan. Add mixture to the slow cooker.

Add the beef broth, tomatoes, beans and tomato paste to the slow cooker. Stir to combine.

Cook 7-8 hours in the slow cooker on low.