Slow Cooker Daube Of Beef

Ingredients

5 shallots, thinly sliced 4 cl garlic, minced 2 medium carrots, 1/4slices 1/3 cup baked ham, chopped 1 strip orange peel(1/2x3) 1 dry bay leaf 2 3/4 lb lean, boneless beef chuck trimmed o, f fat, 1 1/2cube 1/4 cup all-purpose flour 1/4 tsp each peppercorns, thyme 1/8 tsp ground cloves 1/2 tsp dry sage 2 tbsp balsamic vinegar 3/4 cup dry red wine or beef broth 1/4 cup brandy (optional) 2 tbsp flour blended w/ 2 tb butter 1 salt 1 chopped parsley

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Preparation
 
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." Source: Sunset Crockpot Cookbook.

 

 
Servings:
8

 

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