Cut the onions into thin slices and cook in the oil until soft and golden. Slice the carrots thinly and put into the crockpot. Top with the onions and the meat.
Add any remaining flour to the fat in the pan and cook for 2 minutes. Work in the stock and stir over low heat until the liquid comes to the boil.
Pour into the crockpot, cover and cook on
high for 30 minutes, then on low 6 to 7 hours.