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Begin by frying onions and beef seasoned with salt and pepper on a medium high heat for 2-3 minutes.
Then add garlic and tomato puree, mixing through.
After a minute or two, transfer to the slow cooker pot and add carrots, a whole can of Guinness, beef stock, Worcestershire sauce, dark soy, fresh thyme, bay leaves, mixed herbs, brown sugar and a cornflour slurry.
Give everything a mix through, then cover on high for 6-8 hours or low for 10-12.
Garnish with fresh parsley to serve in a giant Yorkshire pud, creamy mashed potato or both.