Slow Cooker Daube Of Beefcrockpot, meats 1 marne parry pkkw92a 5.00 shallots; thinly sliced 40.00 garlic; minced 2.00 medium carrots; 1/4slices 0.33 cup baked ham; chopped 1.00 strip orange peel(1/2x3) 1.00 dry bay leaf 2.75 lb lean; boneless beef chuck 1 fat; 1 1/2cubes 0.25 cup all-purpose flour 0.25 teaspoon each peppercorns; thyme 0.13 teaspoon ground cloves 0.50 teaspoon dry sage 2.00 tablespoon balsamic vinegar 0.75 cup dry red wine or beef broth 0.25 cup brandy (optional) 2.00 tablespoon flour blended w/ 2 tb butter 1 salt 1 chopped parsley Recipe by: 20 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; coo 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 o a Christmas Even specialty in Gascony, in southwestern France." Source:= Sunset Crockpot Cookbook. |
