I am not necessarily a “slow fooder,” but I am passionate about real food. I try (as far as can be done in this modern world) to avoid processed foods (though I do use store bought mayonnaise and stock cubes). This recipe, however, is a nod to Victorian cookery. It does use a modern slow cooker, and avoids the necessity of stoking and feeding wood stoves. That said the entire recipe uses fresh ingredients, and no commercially processed items.
It is time consuming, but the end result is satisfying and the time and care do show in the finished product. The broth* and lard used in this dish are keto friendly, and were from a batch which was made with beef marrow bones and a 72 hour cooking time. The bones were also grass feed organic as well, and the carrots and garlic were organic as well.
- Stew Beef 500 g 50% Chuck/50% Sirloin
- Beef Lard 1 rounded Tbs
- Carrots 2 (we used organic)
- Garlic 2 cloves
- Garden Peas 1/3 cup (shelled)
- Potato 1 medium
- Beef Broth 1 pint*
- Sea Salt 1/2 tsp
- Black Pepper (freshly ground) to taste.
Place lard in a small to medium pan and bring to medium-high heat. When fat is melted, quickly stir fry to beef until lightly browned on all sides. Place meat and fat from the pan into a slow-cooker/crock-pot and set for low heat cooking and cover. Peel and dice the potato. Then peel and sliver the garlic, and scrape and thinly slice the carrots. Add the veg, including the shelled peas into the pot. Add the broth and salt. Cover and allow to stew for 6 hours. Season with pepper, and serve.