Adapting recipe for slow cooker?

[OrangeMochaFrappucino]

I'm making Rachel Khoo's bouef bourguinon tomorrow and would prefer to get it in the slow cooker in the morning to free up the day. Her recipe uses 500ml red wine and cooks on 150 for 3 hours. Anyone know how I work out how much to reduce the liquid by and how much to increase the cooking time by if I do it in the slow cooker instead? Thanks!

i don't do quantities in the slow cooker. maybe half fill the pot? you can always tip some out at the end or thicken with gravy powder or cornflour. and if its not ready in time you can sling it in the conventional oven for an hour or the hob. i would say 6 hours for a stew, but it does depend on the cooker

I always half the liquid and think around 6 hours but would probably be fine after 8 if on low.