Slow Cooker Beef & Bacon Bourguignon

Boil half a kettle and turn on your slow cooker to high

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add your diced beef and bacon lardons, and cook for 5-6 min or until the beef is browned and the bacon is golden

Meanwhile, slice your chestnut mushrooms finely

Peel and chop your shallot[s] in quarters

Top, tail and cut your carrot[s] in half lengthways, then slice on the diagonal

Peel and finely chop (or grate) your garlic

Combine 75ml [100ml] [130ml] boiled water with your red wine paste – this is your stock

Once the beef has browned, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the pan and cook for 1 min

Add the stock to the pan and bring to the boil over a high heat

Tip: Scrape any bits from the bottom of the pan as this will add extra flavour to the sauce!

Once boiling, transfer everything from the pan to the slow cooker

Add the sliced mushrooms with the chopped shallots, sliced carrot and half the chopped garlic (you'll use the rest later!)

Add your finely chopped tomatoes with your marmite, tomato paste, beef stock mix and dried bay leaf[ves]

Give everything a good mix up, then cover and cook on high for 4 hours – this is your slow cooker beef & bacon bourguignon

Once the beef & bacon bourguignon has 20 min left, boil a kettle

Peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Return the potatoes to a low heat with a knob of butter and a splash of milk and mash until smooth – this is your mash

Wash your shredded kale

Once the potatoes are nearly ready, heat a large, wide-based pan (preferably non-stick) with a little drizzle of vegetable oil over a medium heat

Once hot, add the shredded kale and the remaining chopped garlic with a small splash of water and cook for 2-3 in or until wilted – this is your garlic kale