SLOW COOKER BEEF AND PASTA RECIPES

Put the flour into a large bowl, season with salt and freshly ground black pepper, then toss the cubes of beef in the flour to coat and shake off any excess.

Heat 2tbsp of the oil in a large pan and quickly fry the meat in small batches until browned on all sides. Transfer to the beef to a slow cooker (don't turn the cooker on at this point).

Heat the remaining oil in the pan, add the onions and fry over a medium heat for 5min until starting to soften and turn golden. Add the pancetta or lardons and fry over a high heat until crispy. Stir in the garlic and paprika and cook, stirring, for 1min.

Add the herbs, tomatoes and hot stock and bring to the boil. Stir into the beef in the slow cooker, then cover and cook on Low for 8hr or until tender.

Check the seasoning, then stir in the soured cream. Garnish with parsley and serve with pasta. 

Put the mushrooms in a heatproof bowl. Pour over enough boiling water to cover and allow to steep for 10 minutes. Drain, reserving 75ml of the liquid, and roughly chop. Place in the slow cooker.

Put the beef in a bowl, scatter over the flour and season well. Add the oil to a pan over a medium heat, then brown the beef all over and transfer to the slow cooker. You might need to do this in batches. Pour the wine into the pan used to brown the beef and let bubble until reduced by two-thirds. Transfer to the slow cooker.

Add the chopped vegetables, herbs, stock, chopped tomatoes and reserved mushroom soaking liquid to the slow cooker. Cover with the lid and cook for 4 hours on the low setting until the beef is tender and falling apart. Use two forks to shred the beef, then give it a good stir before serving.

Meanwhile, cook the pappardelle according to the instructions on the packet. Season the beef to taste and serve with the pasta and a sprinkling of freshly grated parmesan.