Fry the bacon in a little oil until brown.
Remove from the heat and place into a slow cooker.
Put the flour in a bag, add some salt and pepper to season and then put the chopped meat in.
Shake to coat meat well. Put a little more oil in frypan and toss the beef in, searing on high.
Turn until browned on all sides. Do this part quickly, you are not cooking the meat, just sealing it on the outside.
Move to the slow cooker.
Add red wine, tomato sugo, tinned tomatoes, Worcestershire sauce, garlic, rosemary, chopped carrots and mushrooms.
Cook on low for 8 hours (or overnight) or 6 hours on high.
The longer you cook, the better it will be. Boil the potatoes with water and a pinch of salt.
Drain and add the butter and cream and season well before mashing thoroughly. Serve the beef on a bed of potato mash.