NORTHERN MEDIEVAL STEW

Perhaps there are many versions of this same stew and they’re not even called ”medieval”, just because the ingredients are very usual. I happened to have all these in hand as I am doing my weekly broth anyway and Sauerkraut, plus some beef meat pieces really made this much better.

Ingredients

  • 500 g beef meat pieces
  • 2 big onions, diced roughly
  • 6 garlic cloves, entire
  • 2 apples, diced roughly
  • several small potatoes or 3 big potatoes, cubed
  • 1/2 cabbage head, shredded
  • 440 ml Guinness stout beer
  • 500 ml beef bone broth
  • 280 g already baked/fried bacon
  • Celtic Sea Salt
  • black peppercorns
  • dried thyme

Directions

  1. Prepare your slow cooker. Add to its bottom the pieces of meat.
  2. Add on top of it all of the veggies: diced onions, garlic cloves, diced apples, cubed potatoes, shredded cabbage.
  3. Add the bacon entire or in pieces, as you prefer.
  4. Cover with the beer and broth. If you think it’s too little liquid you can always add filtered water.
  5. Season with a little salt, add the peppercorns and dried thyme.
  6. Cook on LOW for 5 hours.
  7. At the end taste and complete with more salt if needed.

Serve warm, with a slice of sourdough and a thick layer of cultured butter.

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