Preheat your slow cooker.
Peel and cut any vegetables into even-sized small pieces.
Peel and chop or crush garlic and open any tins e.g. tomatoes and drain any beans/peas/pulses (if included in ingredients).
Add the meat, vegetables and any other ingredients, herbs or spices to the slow cooker.
Use either fresh warm stock or add stock cubes and boiling water until the ingredients are covered. Slow cookers evaporate less liquid during cooking, so less stock is needed. See table across for quantities of stock needed.
Stir the ingredients to combine and put the lid on the slow cooker.
Cook on low for 6 to 8 hours or high for 4 to 6 hours. No need to stir during cooking.
If the dish is not to your desired consistency, you can use cornflour to thicken your sauce. Mix one tablespoon of cornflour with an equal amount of water and add to the slow cooker pot and turn to high. This process can be repeated as many times as necessary until the desired consistency is achieved.
