On medium heat, fry onions, celery and garlic for 2 minutes. Add carrots and fry for a further 2 minutes. Add thyme and bay leaves and stir.

Add tomatoes paste and Worcester sauce and stir. Add beef stock and bring to a gentle simmer. Tip into the slow cooker.

Clean pan and brown the beef in small batches and tip into the the slow cooker.

In same pan add water and smoothly scrapping of the brown bits at the bottom. Add mushrooms and bring to gentle boil for 2 minutes and then tip into to slow cooker. Stir inside the slow cooker Cook on low for 8 hours or 4 hours on high. I cooked on high.

With 1 hour left add peppers. If you want a saucy stew, dissolve 4 tsp cornflour with a splash of water and tip into the slow cooker and stir. Season with salt and pepper and serve with desired.