Side Pannel
Slow Cooker Daube of Beef
Slow Cooker Daube of Beef
- Recipe Submitted by ADMIN on 09/26/2007
Category: Crockpot, Meat
Ingredients List
- - Marne Parry PKKW92A
- 5 Shallots; thinly sliced
- 4 cl Garlic, minced
- 2 md Carrots; 1/4"slices
- 1/3 c Baked ham; chopped
- 1 Strip orange peel(1/2"x3")
- 1 Dry bay leaf
- 2 3/4 lb Lean, boneless beef chuck
- -trimmed of fat; 1 1/2"cubes
- 1/4 c All-purpose flour
- 1/4 ts Each peppercorns, thyme
- 1/8 ts Ground cloves
- 1/2 ts Dry sage
- 2 tb Balsamic vinegar
- 3/4 c Dry red wine or beef broth
- 1/4 c Brandy (optional)
- 2 tb 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 1/4 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."
carrots, ham, orange peel and bay leaf. Coata beef cubes with the 1/4 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."
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