Slow Cooker Breton Kig Ha Farz Stew Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider searing the beef and pork chunks in a hot skillet with a small amount of oil before adding them to the slow cooker.

This extra step adds a rich, caramelized note to the stew that complements the slow-cooking process. Simply brown the meat on all sides for a few minutes, then transfer it directly into the cooker along with the remaining ingredients.

If you prefer a thicker broth, you can remove a small portion of the cooking liquid once the stew is finished and whisk in a teaspoon of cornstarch or flour before stirring it back into the pot.

Let it cook for an additional 10 minutes on the high setting to thicken. This simple adjustment creates a more velvety consistency that coats the vegetables and meat beautifully when served.

Variations

• Herb-Infused Stew: Add a bundle of fresh thyme, rosemary, and a bay leaf to the slow cooker when adding the broth. Remove the herb stems before serving to infuse the stew with classic French herbal notes.
• Root Vegetable Medley: Swap the turnips for parsnips or rutabagas to vary the sweetness and texture of the stew. These root vegetables hold up perfectly during the long, slow cooking process.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in freezer-safe containers for up to 2 months; thaw in the refrigerator overnight before reheating.

Reheat

Reheat on the stovetop over low heat until simmering throughout, or microwave in 1-minute intervals until steaming hot.

Allow the stew to cool down to room temperature for no more than two hours after cooking. Once cooled, transfer the stew into airtight containers to maintain freshness. Proper storage is key to preventing the growth of harmful bacteria.

Place the containers in the coldest part of your refrigerator, where the stew will maintain its quality for up to three days. Label the containers with the date so you can track how long the leftovers have been stored.

This stew is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can prepare the entire dish, let it cool completely, and then refrigerate it in an airtight container.

When you are ready to eat, simply reheat it on the stove over low heat or in the microwave. This approach makes it a convenient option for a stress-free dinner during a busy work week.

Serving ideas

Serve the stew in deep, warmed bowls to help retain the heat. Ladle a generous portion of the meat and vegetables into each bowl, making sure to include plenty of the flavorful broth. Accompany the dish with a side of crusty bread or a simple, fresh green salad to balance the richness of the stew. The warmth of the meal is best enjoyed immediately while it is still steaming.

For a more rustic presentation, place the entire slow cooker on a heat-proof mat in the center of the table and serve family-style. Allow guests to scoop their own portions, ensuring everyone gets a mix of the various meats and vegetables. This communal style of serving enhances the cozy, welcoming atmosphere of the meal and makes it a memorable experience for everyone at the table.

Frequently asked questions

Recipe card

Slow Cooker Breton Kig Ha Farz Stew

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 6

Ingredients

• 1 lb pork belly, cut into chunks
• 1 lb beef chunks for stewing
• 1 head green cabbage, chopped
• 4 large carrots, peeled and whole
• 3 medium turnips, peeled and halved
• 2 large leeks, cleaned and trimmed
• 3 cups beef broth

Instructions

1. Place the pork belly chunks and beef stewing chunks into the base of the slow cooker, ensuring they are evenly distributed across the bottom of the ceramic insert.
2. Scatter the chopped green cabbage over the meat, then layer the whole carrots, halved turnips, and cleaned leeks on top of the cabbage to keep them slightly elevated.
3. Pour the beef broth over the vegetables and meat. Cover the slow cooker and cook on low for 8 hours until the beef and pork reach an internal temperature of 145°F (63°C). Let the meat rest for 5 minutes before serving.

Estimated nutrition per serving

Calories

450

Protein

32 g

Carbohydrates

18 g

Fat

28 g

Fiber

5 g

Sugar

6 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.