Step 1

Heat the oil in a frying pan on low/medium heat and add the garlic, onion, carrot and celery to the frying pan and cook for 5 minutes until the vegetables have softened. Once cooked add the vegetables to the slow cooker.

Step 2

Add the stock, tomato puree, red wine, bay leaves, mixed herbs and cornflour to the slow cooker.

Step 3

Mix everything through, add the beef then cover with the lid and cook for 9 to 10 hours on low.

Step 4

After 9-10 hours, use two forks to shred the beef then serve.