About this recipe:A beautiful tender and mouth watering meat casserole, so full of flavour. It forms a juicy and tasty gravy with carrots, celery and onion. Delicious served with boiled rice or couscous. My family couldn't get enough of this and were fighting to book the left over bit for lunch the next day. A real success.
Toss the meat in the seasoned flour. heat the olive oil and butter together in a frypan over a medium heat and seal the meat, so it's just brown.
Place the prepared vegetables in the bottom of the slow cooker and put the browned meat on top of the vegetables. Pour the tinned tomatoes over the meat and pour over the stock. Add the bay leaf and fresh oregano. (If using dried oregano) wait until 1 hour before the end of cooking time.
Cook for 8 hours on Low setting or 4 hours on High and a couple more on low.