This is a real winter warmer... the perfect recipe for when the mercury starts to dip.Nigel Brown's slow cooked beef bourguignon



1. Preheat the slow cooker to low. In a large frying pan, add the streaky bacon and cook until slightly crispy then place in the casserole dish. Heat the oil in the frying pan, and cook the beef in small batches to colour slightly, add to your casserole dish.

2. Lightly colour the shallots and carrots in the frying pan then add to the cooker along with the mushrooms. Mix together 400ml boiling water with the stock cube, red wine, tomato puree, garlic, thyme and bay leaves and pour over the meat.

3. Season well with salt and pepper and place the lid on to cook for 2 hours or until the beef is tender then serve.