Manchester Stew

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 cup dry red wine
• 1 pound small red potatoes, quartered
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1/2 pound sliced fresh mushrooms
• 2 medium leeks (white portion only), sliced
• 1 cup fresh baby carrots
• 2-1/2 cups water
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Fresh basil leaves

1. In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 2-3 minutes. Add garlic and oregano; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes.
2. Transfer to a 5- or 6-qt. slow cooker. Add potatoes, beans, mushrooms, leeks and carrots. Stir in water, tomatoes, thyme, salt and pepper. Cook, covered, on low until potatoes are tender, 8-10 hours. Top with basil.

olive oil, onions, garlic, oregano, red wine, red potatoes, kidney beans, mushrooms, leeks, fresh baby carrots, water, salt, thyme, salt, pepper, fresh basil

Taken from www.tasteofhome.com/recipes/manchester-stew/ (may not work)