Step 1

Preheat the oven to 160°C / 320°F (fan-forced).

Step 2

Place all the ingredients into a Dutch oven or oven proof dish with a tight fitting lid (or place foil under the lid if not tight fitting).

Step 3

Cook for 2 hours.

Step 4

Mix in the parsley to serve.

Step 5

Can be served as is or over Magic Mash or rice.

Step 6

Re-heat in a low oven until just hot.

Step 7

Store in an airtight container in the fridge or freezer.

Step 8

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Step 9

This can be cooked in a pressure cooker such as an Instant Pot. Like slow cookers, pressure cookers can vary so check your guide book for a similar recipe. A general rule for pressure cookers is to halve the liquid and quarter the cook time.In this recipe, I would halve the wine, broth and tomatoes.