First of all chopp the onion and celery and then fry with some sunflower oil (or use butter for extra flavour).
Add the carrots and cook until everything starts to soften - about 5-7 minutes.
Add the soften carrots, onions and celery to the slow cooker, mix in the water and then the two stock cubes.
Cut the beef in smaller pieces and brown on a medium high heat (and some more sunflower oil) to seal the juices in. You'll need to do this in batches to ensure that the frying pan is hot for each batch of the beef.
Once all the meat is in, set the slow cooker on high for 4 hrs or on low for 8 hrs (this depends if you are making the stew in the morning for the evening meal or in the afternoon).
Serve with your choice of side dish - mashed potatoes, steamed vegetables or just crusty bread.