4 cups chicken or beef stock
1 cup celery, chopped
3 small potatoes (~300g), diced (I left the skins on)
2 large carrots (~240g), chopped
4-5 medium-large mushrooms, quartered (mine weighed in at 200g)
1 can (400g/14.5oz) plum or chopped tomatoes in juice (undrained)
1 medium onion, in wedges
2 cloves garlic, smashed and peeled
9 oz/280 g cooked beef - I used leftover brisket from last night
Dump everything into the slow cooker and set it on high until all of the veggies are finished cooking. I don't know how long this one takes yet as it's still in the slow cooker at the moment.
If this is too "soupy" for you, mix up a tablespoon or two of cornstarch/cornflour in a few tablespoons cool water and add near the end. Or you can serve it over rice to help soak up some of the soupy goodness.