Place the cornflour on a plate and season with salt and black pepper. Place the beef in the cornflour, turning to coat on all sides.
Spray a large frying pan with low-calorie cooking spray and place on a medium heat. Add the beef and fry for a few minutes until browned and sealed all over. Add the onion, garlic, peppers and ginger, and continue to fry for a further 3 minutes. Transfer to the slow cooker.
Add the carrot, celery, potato, pineapple, chopped tomatoes, stock, tomato puree, Henderson's relish, soy sauce, sweetener and hot pepper sauce and stir well.
Cover with the lid and cook on high for 4-5 hours.
The vegetables and beef should be soft and tender, and the sauce thickened. Serve with your choice of accompaniment.