| 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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