This is a recipe for a beefstew which has a soft taste yet is full of power. The recipe comes out of an old cooking book for the slowcooker by Dianne Page (1969), but of course it's well to prepare in an ordinary pan.
This recipe should be enough for 4 persons.
• 50g (2 oz) lard
• 2 onions finely chopped
• 350g (0.5 lb) carrots, thinly sliced
• 450g (1 lb) potatoes, thinly sliced
• 2 sticks celery, thinly sliced
• 1 tablespoon flour
• 700g (1.5 lb) stewing beef, cubed
• 1 teaspoon salt
• 1 tablespoon tomato puree
• 1 litre (2 pints) beef stock
In a large saucepan gently fry the vegetables in half the lard until brown. Using a slotted spoon, transfer the vegetables to the slow cooker.
Toss the meat in the flour. Add the remaining fat to the saucepan and brown the meat on all sides.
Add all the remaining ingredients and bring to the boil, stirring continuously.
Transfer to the slow cooker and cook on low for 6-12 hours.
Before serving, stirr well to mix the meat and vegetables.
Note: If you wish to prepare this meal without pre-browning, put the vegetables at the bottom of the slow cooker to ensure thorough cooking.