2Add tinned tomatoes and stock to the rest of the ingredients in the slow cooker bowl. Stir to combine.
3Cook on HIGH for 4 hours (LOW for 8).
4Add mushrooms cook on HIGH for another 45 minutes.
To serve--
1Serve with boiled baby potatoes and crusty bread and butter, plus a glass of the wine you used if there is any leftover! Enjoy!
-TIPS-
- if you find it too watery add in 1 tablespoon of cornflour mixed with a little water when you add in the mushrooms.
-Freezes beautifully.
-Also delicious tossed through pasta.
Submitted by Solange Graham (MummaSol)
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