In a frying pan over a high heat, warm the oil then add the beef, onions and garlic and cook until the meat is browned on all sides (sealed) and the onions are soft, about 6 to 8 minutes.
Add the tinned tomatoes, nutmeg, cinnamon stick, bay leaves, rosemary, salt and a good pinch of black pepper. Keep stirring while the ingredients blend on a moderate heat. Add the wine and vinegar and stir well.
Turn out into slow cooker, add the ketchup and stir.
Cook on low setting for 6 to 8 hours until the beef is tender.
While stew is cooking, peel the baby shallot onions and shallow fry them in a little olive oil for 3 to 4 minutes or until soft, not letting them burn. Put shallots into stew in last 1 to 2 hours.
To serve, remove the cinnamon stick, bay leaves and rosemary sprig and serve with boiled rice. Enjoy!