15 minutes before cooking, add 3/4 teaspoon of the salt to the stew meat. Set aside.
In a large skillet, warm 1 tablespoon of oil over high heat, until hot, about 3 to 4 minutes. Add half the stew meat to the skillet and brown, about 2 to 2 ½ minutes, stir 2 to 3 times. Remove the meat and place into a warm slow cooker. Add the remaining oil and meat to the pan and brown. Add this browned meat to the slow cooker. Cover and keep warm.
Reduce the heat to medium and place the bacon, onions, carrots and flour into the skillet. Cook for 2 to 4 minutes, stirring frequently to prevent burning. Once the flour is slightly golden, add the stock, bay leaf, ginger, pepper and 1 3/4 teaspoon salt. Scrape up any browned bits stuck to the pan. Increase the heat to high and bring to a boil and then reduce the heat to low and simmer for 5 to 10 minutes.
Meanwhile, add the cabbage, potatoes and tomatoes into slow cooker, topping the browned stew meat. Pour the cooking liquid over the meat and vegetables. Cover and cook on low for 9 to 10 hours or high for 6 to 7 hours. With 10 minutes of cook time remaining, stir in the vinegar.
Serve the soup warm with crusty bread and brie.