Trim fat from meat. Cut meat into 1-inch pieces. In a plastic bag combine flour, Italian seasoning, salt, and pepper. Add meat pieces, a few at a time, shaking to coat. In a large skillet heat oil over medium-high heat. Cook meat, one-third at a time, in hot oil until brown. Drain off fat.
In a 4 1/2- to 6-quart slow cooker combine onions, parsnip, carrot, and artichokes. Add meat. Pour wine and broth over meat and vegetables.
Cover and cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours. Stir in tomato paste. Top each serving with tomatoes, raisins, and/or vinegar. If desired, serve with bread.