Speedy Lean Beef, Bacon & Red Wine Stew With Crushed Potatoes

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now lets get started...

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your bacon lardons and mince to the pan and cook for 3 min or until beginning to brown, breaking up with a wooden spoon as you go

Add your waxy potatoes to a heatproof bowl, then cover with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Peel and slice (don't chop!) your garlic

Once the mince and bacon have browned, crumble your baby button mushrooms roughly into the pan with your hands and cook for 3-4 min or until beginning to soften

Chop your Tenderstem broccoli in half

Add your halved Tenderstem broccoli to a pot and cover with plenty of boiled water

Bring to the boil over a high heat and cook for 3-4 min or until tender with a slight bite

Once cooked, drain and return to the pot and keep covered until serving

Reboil a kettle

Once the mushrooms have softened, add your onion marmalade to the pan with your tomato paste, sliced garlic and 2 tsp [3 tsp] [4 tsp] flour and cook for 1 min or until fragrant

Once fragrant, add your beef stock mix and red wine paste to the pan with 250ml [325ml] [425ml] boiled water

Gently stir it all together and cook for 2 min or until the sauce begins to thicken and the mince is cooked through (no pink meat!) – this is your speedy mince, bacon & red wine stew

Once the potatoes are tender, add a generous knob of butter with a pinch of pepper and roughly crush with a fork – these are your crushed potatoes