Ingredients for Tailgaters' Favourite Stew

• 6 slices bacon (about 110g /125 g)

• 30g plain flour

• 1 tesked salt

• 1/2 teaspoons cracked black peppercorns

• 900g stewing beef, trimmed, cut into 1-inch (2.5 cm) cubes and patted dry

• 2 onions, finely chopped

• 2 stalks celery, diced

• 2 carrots, peeled and diced

• 4 cloves garlic, minced

• 2 bay leaves

• 1/2 teaspoons freshly grated nutmeg

• Grated zest and juice of 1 orange

• 350ml barley (see tips) rinsed and drained

• 1 can (160g /156 mL) tomato paste

• 240 ml torrt rödvin

• 475ml beef broth

• 240ml water

• 1/4 teskedar cayennepeppar

• Medium to large (3 1/2 to 4.7L ) slow cooker

1. In a skillet, cook bacon over medium-high heat until crisp. Drain on a paper towel and crumble. Cover and refrigerate until ready to use. Drain off all but 2 tablespoons (30 mL) fat from pan, reserving remainder.

2. On a plate, combine flour, salt and peppercorns. Dredge beef in mixture until coated, discarding any excess. Add beef to pan, in batches, and cook, stirring, until lightly browned, about 4 minutes per batch, adding more bacon drippings between batches if necessary. Using a slotted spoon, transfer to slow cooker stoneware as completed.

3. Reduce heat to medium. Add onions, celery and carrots to pan and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, bay leaves, nutmeg and orange zest and cook, stirring, for 1 minute. Add barley and tomato paste and stir well. Add wine, bring to a boil and boil for 2 minutes. DO AHEAD: Complete Step 3, heating 1 tablespoon (15 mL) oil in pan before softening the vegetables. Cover and refrigerate for up to 2 days. When you're ready to cook, complete the recipe.

4. Transfer to stoneware. Add broth and water and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until beef is tender. Discard bay leaves. Stir in reserved bacon, orange juice and cayenne. Cover and cook for 10 minutes to meld flavours.

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