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.
Instructions
Spray 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.
Cook 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.