This is cooked in a slow cooker (not a digital slow cooker but one with only three temp settings - high, low, and warm) plugged into a PID controller. PID controllers are usually used in sous vide cooking ... this is not sous vide cooking per se but certainly cooking at a lower than usual temperature for a much longer period of time. The results are amazing. The recipe evolved over time and was originally cooked in a slow cooker on the warm setting for 18 hours. In experimentation with my slow cooker I had found the average temp on warm was about 150 to 160 degrees but I had to check constantly (at least hourly) for the first 5 to 6 hours with an instant read thermometer to make sure the temp did not drop below 140 degrees F. A PID controller makes cooking this stew in this manner a breeze and worry free as the temperature controll is within a degree either side of the set temperature. Whew!!!!

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