November 20, 2014
7 hrs 15 mins
700g Diced Buffalo meat
1 large onion diced
2 stalks celery
Bag of diced carrot and swede
3 large tomato’s chopped or 1 can chopped tomato’s
8 medium sized chestnut mushrooms sliced
2 bay leaves
Ground black pepper
2-3 garlic cloves minced
6 small potato’s halved
1 cup red wine
600ml low sodium beef stock
Splash of Worchester sauce.
1Spray a skillet pan with light oil cooking spray, brown buffalo meat over a medium heat, place all other ingredients in the slow cooker and add the meat last, followed by the stock and wine.
3Cook on low for around 7 hours, I had to finish mine on high for about 2 hours with the last hour with the lid off so the gravy could thicken.
Submitted by Yvonne Tracy Briant
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