Cut the beef into 1-inch pieces. Sprinkle pieces of beef with flour.
Heat olive oil in a large skillet over high heat. Add the beef. Fry, stirring frequently, until a caramelized crust appears on the outside of the roasted beef.
Then peel and chop the onions in half rings. Dice the carrots and bell peppers.
Drain the beans in a colander and rinse them with water.
In a 6-quart slow cooker, combine the chopped onions, diced carrots and bell pepper, rosemarine, seasonings, beans, beef broth or stock, tomatoes, and the browned beef.
Cover the pot and cook on high for 4 to 5 hours, or on low for 8 to 10 hours.