2cupsmushroomssliced, shiitakes would be best but browns do the job too
1cupbeef stock
1/2cupwater
Instructions
The night before: Combine all the ingredients except the mushrooms and stock in the insert of your slow cooker and toss to combine. Cover and refrigerate overnight.
In the morning: Place the mushrooms on top and pour over the stock.
Cook on low for 6-8 hours or high for 4-5 hours.
Notes
Suggested side dish: bok choy, sugar snap peas and basmati or jasmine rice.How to cook it in the oven: Prepare as per the recipe above in a casserole dish, cover, then place into a preheated oven on 150°C/300°F/Gas Mark 2 for 2 hours until meat is soft.