1.  In a large bowl, place the beef and flour and toss to combine. Set aside for 5 minutes.
  2. Place the removable slow cooking bowl onto the stove top and heat over a medium heat. Add the oil, eschallots and garlic and sauté until golden brown.
  3. Add the beef in two batches and sear until just starting to brown.(For slow cookers without a sauté function or stovetop safe slow cooking bowl option, use a frypan, and then add to the slow cooker bowl).
  4. Stir through the tomato paste, beer, stock and salt and place onto the ‘HIGH’ setting and allow to cook for 6 hours, stirring every few hours.
  5. Remove the lid and stir through the green beans and place the lid back on top for 5 minutes.
  6. Serve as is or with mashed potatoes.

NOTE: If stew is not thick enough, combine 2 tsp of corn flour with 1 tbsp of water and then add to stew.