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Lightly brown the beef in a non-stick pan sprayed with oil for extra flavour
Place the beef, sliced bacon medallions, onion, garlic, Chantenay carrots, mushrooms, thyme, tomato purée, beef stock cube, and red wine stock into the slow cooker
Cover and cook on low for 6–7 hours until the beef is tender
Remove the thyme sprigs, season to taste, and mix 1 tbsp cornflour with a little water. Stir into the sauce
Continue to cook with the lid off on HIGH until thickened, or transfer the slow cooker pan to the hob for a couple of minutes
Boil the potatoes until tender. Drain, then mash with milk and butter. Season to taste
Steam or boil the cabbage until tender, 5–10 minutes depending on size
Serve the beef with a portion of mash and cabbage on the side