Start by preparing your ingredients. Cut the beef into medium sized chunks, and slice the bacon into smaller pieces. Peel the outer layers of the onion, carrot, and mushrooms. Cut the carrots into rounds, and the onion into medium sized pieces. Remove the stem from the mushrooms, and cut the tops into smaller pieces.

To a medium-high heat pan, add the bacon. Fry the bacon so that the fat renders out, and the pieces start to crisp. Remove then set aside.

Add the beef chunks to the same pan with the leftover bacon fat. Sear the beef until the pieces are nice and browned on the outside. Remove and set aside.

If preparing the night before, now add the meat and vegetable to separate containers. Keep in the fridge overnight.

Turn the slow cooker on high, then add the garlic and tomato paste. Let these saute for a few minutes.

Add the beef, bacon, and vegetable mix into the slow cooker as well.

Season with thyme, garlic powder, onion powder, and the beef oxo cube.

Pour the beef stock and red wine into the slow cooker. Give everything a stir.

Turn the heat to low, and leave to slow cook for 9-10 hours.

30 minutes before serving, mix in a cornstarch. Then serve and enjoy!