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