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Season the flour with salt and pepper and coat the beef cubes in it.
Preheat a large frying pan on medium-high heat. Add two tablespoons of oil and brown the beef on all sides, in batches before transferring to a slow cooker.
Heat the remaining oil in the same pan. Add onion, garlic and thyme. Cook, stirring often, over medium heat for three to four minutes until the onions are tender.
Stir in tomato paste. Add red wine. Bring to the boil.
Transfer the onion mixture to the bowl of the slow cooker. Add stock, carrots, celery and chutney.
Cover and cook on high for four to six hours or on low for seven to eight hours. Top with chopped parsley. Serve with mashed potato or some crusty bread.
To cook in the oven, preheat the oven to 160C/140C Fan/Gas Mark 3 and follow the recipe up to the end of the third step, using a large stovetop and ovenproof casserole. Add beef back to pot, cover and cook for three hours or until beef is tender.