Ingredients

• 500g/1lb 2oz braising steak
• cut into 2cm/1in chunks
• 150ml/5fl oz red wine
• 3 garlic cloves
• 2 medium onions
• sliced
• 1 strip orange peel
• 1 bay leaf
• 1 tsp olive oil
• 100g/3½oz smoked bacon lardons
• 2 carrots
• sliced
• 1 tbsp chopped parsley
• handful black olives
• salt and freshly ground black pepper

Directions

• Put the beef into a large bowl with the red wine
• peeled garlic cloves
• sliced onions
• orange peel and bay leaf. Season with salt and pepper and give it all a stir. Cover the bowl with cling film and refrigerate for 30 minutes or overnight if cooking in the morning.
• In the morning
• add the olive oil to the bottom of the slow cooker with the bacon lardons. Tip half the beef and its marinade into the slow cooker. Add in the carrots
• then tip the rest of the beef on top. Put the lid on the slow cooker and cook on high for 8-10 hours.
• When ready to serve
• stir in the chopped parsley and black olives. Serve the slow cooker beef stew with creamy mash or rice.