Put the oil in a deep frying pan and fry the beef in small batches for 3 – 4 minutes until browned turning occasionally.

With a slotted spoon put the cooked beef in the crock pot.

Fry the bacon slices in the remaining oil for a few minutes until golden then add to the crock pot with slotted spoon.

Add the onions, leeks and garlic and cook for a further 3 minutes stirring all the time.

Add the beef back to the pan, stir in the flour and cook for 1 minute.

Add the red wine, port and bouquet garni and bring to the boil.

Dissolve one Knorr Rich Beef Stock Pot into 375ml of boiling water then add to pan.

Transfer everything to the crockpot and slow cook High 6 – 8 hrs or Low 8 – 10 hrs.

Ten minutes before serving make the garnish by frying the remaining bacon strips until lightly browned, strain them off and add the wild mushrooms to the pan. They only need a minute or two.

Remove crock pot from slow cooker and give it a good stir and then apply garnish.

Serve with mashed potatoes and a medley of vegetables.