Method We used a slow cooker or you can use the oven, 150C. Heat olive oil in a frypan and saute onions for 10 minutes on med-low heat. When cooked, place into slow cooker or casserole dish. Same frying pan brown the meat in 2 batches and place on top of onions. Add wine, garlic, sugar stock, herbs, canned tomatoes, tomatoe puree and season with S & P. Set on low for 4 hours. After 4 hours, add carrots and mushrooms, add the cornflour and water mixture and cook for another 4 hours. Serve with mashed potato.