Slow cooker daube of beef
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - Marne Parry PKKW92A | ||
| 5 | Shallots; thinly sliced | |
| 4 | cloves | Garlic, minced |
| 2 | mediums | Carrots; 1/4\"slices |
| ⅓ | cup | Baked ham; chopped |
| 1 | Strip orange peel(1/2\"x3\") | |
| 1 | Dry bay leaf | |
| 2¾ | pounds | Lean, boneless beef chuck trimmed of fat; 1 1/2\"cubes |
| ¼ | cup | All-purpose flour |
| ¼ | teaspoon | Each peppercorns, thyme |
| ⅛ | teaspoon | Ground cloves |
| ½ | teaspoon | Dry sage |
| 2 | tablespoons | Balsamic vinegar |
| ¾ | cup | Dry red wine or beef broth |
| ¼ | cup | Brandy (optional) |
| 2 | tablespoons | Flour blended w/ 2 tb butter |
| Salt | ||
| Chopped parsley | ||
Directions
In a 3 quart or larger electric slow cooker, combine shallots, garlic, carrots, ham, orange peel and bay leaf. Coata beef cubes with the ¼ cup flour; add to the cooker. Sprinkle with peppercorns, thyme, cloves and sage. Drizzle with vinegar; pour in wine and brandy (if used). Cover; cook at low setting until beef is very tender when pierced (8-9 hrs).
Remove and discard bay leaf and orange peel from stew, then blend in flour-butter mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 20 more minutes). Season to taste with salt. Sprinkle with parsley. Makes 8-10 servings.
"Traditionally made in a deep pottery casserole, the rich French beef stew known as daube translates nicely to a slow cooker. This version is based on a Christmas Even specialty in Gascony, in southwestern France." Source: Sunset Crockpot Cookbook.