Cut the beef stew meat into 1-inch cubes.

Brown the beef in olive oil in a large skillet over medium-high heat, working in batches to avoid overcrowding.

Transfer the browned beef to a slow cooker.

Add the sliced celery and onion to the slow cooker.

Mince or finely chop the garlic and add to the slow cooker.

Sprinkle salt, cinnamon, cloves, pepper, allspice, and nutmeg over the beef and vegetables in the slow cooker.

Pour the diced tomatoes (undrained) and dry red wine over the beef and vegetables.

Cover the slow cooker.

Cook on low heat for 7 to 8 hours.

If a thicker sauce is desired, mix some cornstarch with water to form a slurry.

Stir the cornstarch slurry into the stew during the last 30 minutes of cooking.