| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Crockpot, Meats | 8 | Servings |
INGREDIENTS
| Marne Parry PKKW92A | ||
| 5 | Shallots, thinly sliced | |
| 4 | Garlic, minced | |
| 2 | 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 | t | Each peppercorns, thyme |
| 1/8 | t | Ground cloves |
| 1/2 | t | Dry sage |
| 2 | T | Balsamic vinegar |
| 3/4 | c | Dry red wine or beef broth |
| 1/4 | c | Brandy, optional |
| 2 | T | Flour blended w/ 2 tb butter |
| Salt | ||
| Chopped parsley |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 872
Calories From Fat: 483
Total Fat: 53.6g
Cholesterol: 160.6mg
Sodium: 176.3mg
Potassium: 1239.2mg
Carbohydrates: 47.2g
Fiber: <1g
Sugar: 1.3g
Protein: 46.6g