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.
Ingredients
• 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
• pepper
• 1 tablespoon tomato puree
• 1 litre (2 pints) beef stock
Preparation
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.
Dit is een recept voor een rundvlees-stoofpot die zacht van smaak is, maar tegelijk vol pit. Dit recept komt uit een oud kookboekje met recepten voor de 'slowcooker' van Dianne Page (1969), maar het is uiteraard ook heel goed te maken in een gewone pan. 
Schep alles in de slowcooker en sudder het op lage temperatuur gedurende 6-12 uur.