Put the beef in a bowl and sprinkle over the flour and seasoning. Toss to coat.
Heat 1 tbs of oil in a large pan/wok and fry the beef in 2 batches until just browned. Transfer meat to slow cooker.
Add another tbsp of oil to the pan and gently sweat the onions under a lid (stirring occasionally), takes about 10 minutes.
Add the garlic, butternut squash and red lentils and fry for another couple of minutes, stirring.
Then add the beef, bay leaves, thyme, Worcestershire sauce, wine and stock.
Transfer to slow cooker and cook on high for 5 - 6 hours or low for 7 – 8 hours.
Serve with mashed potato and peas.