Slow Cooker Beef, Bacon & Mushroom Stew

Heat oil in a large frying pan over medium-high heat. Cook beef, in batches, until well browned. Transfer to insert of a 5-Litre slow cooker.

Add carrots and bacon to pan. Reduce heat to medium. Cook, stirring occasionally, for 4 minutes. Add 1/4 cup water and stir for 30 seconds to deglaze the pan. Add carrots and pan juices to slow cooker.

Pour combined seasoning mix, tomato passata and remaining 1/2 cup water over beef and carrots. Stir in mushrooms and bacon. Cover with lid. Cook on HIGH for 4 hours* or LOW for 8 hours*. Keep covered, do not remove lid during cooking. Serve with mashed potato.

Heat oil in a large heavy based saucepan over medium-high heat. Cook beef, in batches, for 5 minutes until well browned. Transfer to a bowl. Add carrots to pan, cook for 2 minutes. Return beef and pan juices to saucepan.

Combine recipe base with tomato passata and water, then pour over beef. Stir in mushrooms and bacon. Bring to the boil, stirring occasionally. Cover, reduce heat to low and simmer for 1 1/2 hours, stirring occasionally, or until beef is tender. Serve *Cooking times and results may vary between slow cooker models.