Whip out your slow cooker.
Chop your veg
Cube your meat to create approximately 1 inch pieces.
Pop all your chopped ingredients into your slow cooker.
Stir through the tomato puree so that everything is covered.
Dissolve your stock cubes in boiling water - you need enough water to just cover your ingredients.
Add 5 Tbsp of Balsamic vinegar and your sprigs of Rosemary and Thyme. Don’t worry about the stems - you can remove these after cooking.
Pop your slow cooker on high and leave to stew for a minimum of 6 hours.
Serve and season to taste. Delish!