Down-Home Smothered Steak

1. In a skillet, heat 1 tbsp (15 mL) of the clarified butter over medium-high heat. Add steak, in pieces, if necessary, and brown on both sides. Transfer to slow cooker stoneware.

2. Reduce heat to medium and add remaining tbsp (15 mL) of butter to pan. Add onion and celery and cook, stirring, until softened, about 5 minutes. Add sea salt and peppercorns. Add stock and bring to a boil, stirring to scrape up brown bits from bottom of pan.

3. Pour over meat. Cover and cook on Low for 8 hours or on High for 4 hours, until meat is tender.

4. Stir in bell peppers. Cover and cook on High for 20 minutes, until peppers are tender. Serve piping hot.

Notes:

1. Serves 6.

2. If you are halving this recipe, be sure to use a small (approx. 2 quart) slow cooker.

3. While round steak is traditionally used for this dish, an equally successful version can be made with “simmering steak,” which is cut from the blade or cross rib.

4. If you are using the outer stalks of celery, peel them before slicing to remove the fibrous exterior.

5. Be aware that these cooking times are general estimates. Not only do cooking times vary substantially among slow cookers, but people have different preferences with regard to how well they like their meat done. If you prefer fork-tender results, start checking after the food has cooked for 6 hours on low.

Make Ahead

Beef Tallow