Step 1

Sprinkle your flour, thyme, garlic powder and salt and pepper onto a chopping board. Dry off your topside well with some kitchen paper, and then roll all over in the flour mixture.

Step 2

Heat your oil in a large frying pan, or if your slow cooker allows it, by putting the cooking dish onto the hob. Brown off the flour coated meat on all sides.

Step 3

Remove the meat from the pan and add the garlic, onions and carrots and brown for 5 minutes until starting to soften. If you're using your slow cooker pan, add the meat back in. If you're using a frying pan, transfer everything to your slow cooker pan.

Step 4

Pour in the tin of beef consommé and add a beef stock pot.

Step 5

Cook on HIGH for 5 hours or LOW for 7 hours.

Step 6

When cooked, remove the meat to a pan, along with the whole cooked carrots and onions (as many as you can fish out!)

Step 7

Remove a small amount of the liquid from the pan and stir in the cornflour until it dissolves. Add a small amount at first and stir in, keep adding until you get a thick paste.

Step 8

Add this 'slurry' back into the pan and stir. You can leave this in your slow cooker on HIGH for about 30 minutes, or if your pan is able to go on the hob, pop onto the hob to bubble for 10 minutes until thick.