Heat half the oil in a large frying pan. Season the meat and cook in the pan for 6-8 mins, until browned all over. Remove with a slotted spoon and put in a slow cooker.

Add the remaining oil then the onion and bacon. Sauté for 4 mins before adding the garlic and carrots and cooking for a further 3-4 mins.

Pour in the red wine and stir to help de-glaze the pan. Then stir in the stock.

Pour the vegetables and liquid over the beef in the slow cooker

Cook for 8 hrs on a low heat, until the beef is very tender. Serve with green veg and mashed potato.