| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Crockpot, Meats | 8 | Servings |
INGREDIENTS
| – 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 |
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
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