Abi's Goulash, AKA Stew!

When my eldest daughter was younger I always told her this recipe was goulash as it sounded exotic and more interesting than stew which was apparently not at all the right food to give a trendy teen.  It's just what I need after a busy day, a meal that's been transformed by the magic of the slow cooker.  I'll probably make some mash to go with it but it is even easier if you add potatoes into the pot too.  I've not written the recipe down before as I tend to just chuck it all in but here's an approximation.  I'll let you know if it works.

Ready for the long cook

Ingredients for 6 
700g stewing beef, cut into bite sized pieces
2 tbsp plain flour
3tbsp sunflower oil
1 bag of mixed vegetables from the supermarket or a mix of your own such as:
1 onion, peeled and chopped
3 carrots, peeled and cut into thick chunks
1 small swede, peeled and chopped into chunks, use only what you need
1 large parsnip, peeled and chopped into chunks
3 medium sized potatoes such as Desiree, peeled and cut into large chunks
700 mls beef stock
Salt and pepper to taste
A dash of Lea n' Perrins
2 teasp paprika, if you want a hint of goulash
2 handfuls of chopped parsley, to finish, optional.

Method
Warm up your slow cooker or oven to 150C.  Coat your beef chunks with the flour and season.  In small batches seal the beef in a large frying pan, but you can leave this step out if you're pushed for time.  If so just coat the beef and put into your casserole or slow cooker.  Next prep all the veg and add them to the pot.  Cover with the stock, lea 'n perrins, check the seasoning and cook long low and slow until the beef falls apart, probably for 1 1/2 hours in the oven or 6 hours on low in the slow cooker.  So, if you chuck it all in in the morning it'll be ready for when you and the kids are home in the evening.