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.

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