Boeuf En Daube - French Beef Burgundy in the Crock Pot

"A delicious & heady combination of good red wine, prime beef, smoked bacon, dried orange, shallots, garlic & cepes - dried forest mushrooms! A traditional French recipe with a twist - cook it in the crock pot for ease and convenience. Wonderful in the depths of winter, but equally lovely with crisp salads,crusty bread & baked potatoes during the summer - the addition of orange making it a lighter beef dish than the more usual Beef Daube or Beef Burgundy. An excellent choice for a family reunion or celebration, as it is VERY well behaved! It also freezes well and is a great pie filling idea."
 
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photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
photo by Bonnie G #2 photo by Bonnie G #2
photo by French Tart photo by French Tart
Ready In:
25hrs 30mins
Ingredients:
17
Serves:
8-12
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ingredients

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directions

  • Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine.
  • Drain and put the wine to one side.
  • In a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. Do not overcrowd the pan!
  • Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish.
  • Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef.
  • Brown the shallots & garlic in the bacon fat & add to the beef & bacon.
  • Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine.
  • (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.).
  • Cook on automatic or High for 4 hours and Low for up to 6 hours.
  • (For conventional cooking - pre-heat oven to 175 degs C or 325 degs F or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender - you MUST not be tempted to cook it quicker, it will be tough!).
  • Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - sirring into the daube.
  • Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later!
  • THIS IS BETTER MADE 24 HOURS BEFORE EATING!
  • Freezes beautifully - I always make a large batch and then freeze some.
  • NOTE:If you cannot buy sun dried orange peel, make your own, it's VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course - otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years.
  • If you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work!

Questions & Replies

  1. Do I chop the dried orange peel into small pieces or leave it in large slices and then remove before serving? Maybe I should grate it. Thank you
     
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Reviews

  1. I have looked at the recipe for year. I was intimidated by all the prep work. Finally, made for New Year's, and it was worth every bit of palaver involved. was lacking cognac, so used a tablespoon of good bourbon. Because, well the name is French anyway, right? Stupendous dish. Boss impressing. Soul soothing.
     
  2. This was really good. I used the optional sun-dried tomatoes and fresh orange rind (I did not plan far enough ahead to make dried orange peel) and the flavour was wonderful. I also didn't plan far enough ahead to make it 24 hours before serving so I'm sure the left overs will be even better :D
     
  3. French Tart you are my cooking hero. Your recipes are always becoming my favorite. I've never had better Beef Burgundy. The house was full of intoxicating scent the whole day. My girl friend came to take me to lunch as I was putting everything into the crock pot and she raved about the smells. That's before the crock pot was even turned on. I called her after dinner to tell her how wonderful the dish was and she said "I've been thinking about the beef all day." The dried orange peel imparts so much flavor. Since my orange tree is currently at peek production, I will be making a lot of dried orange peel for future recipes. I love the flavor. Thank you. Thank you. Your recipes inspired me to do so much more cooking. I used to be a very bad cook until I found this web site and your recipes.
     
  4. I have made this recipe twice, and really love serving it for dinner parties, and then freezing any leftovers! The orange in the sauce makes this recipe different from most and sooooo good. I learned that it's best to cut the beef in very large cubes, rather than small cubes. Since it's even better when prepared in advance, it makes entertaining easy.
     
  5. Excellent dinner party dish, most of the work is done in advance leaving time to enjoy with guests. I'll certainly make this again and I'll be trying more recipes from French Tart. Thank you.
     
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Tweaks

  1. This is absolutely delicious. I used a bouquet garni in place of the thyme. This is going to feature at my next dinner party. Definitley going into "my favorite recipe" file
     
  2. So far so good! The BF loves the aroma coming out of the Dutch oven. I made a few tweaks, due to wanting to incorporate some ingredients I had aroun and wanted to use up... 1. I used Bordeax I had sitting around, instead of Burgundy. 2. I used a mix of shallots and onions to get rid of some onions. 3. Whatever cepes are (contributors, please elaborate in the list), I didn't use them. I think they are mushrooms, and he doesn't like them either so they're out. 4. 2-4 sundried tomatoes was unclear. I used a handful from a package, plus cherry tomatoes I had hanging around. 5. Plus I had to tweak all the amounts as I didn't want to make so much. Its only the two of us, and I don't want tons of leftovers. We'll see...how bad can it be??? Fingers crossed, wish me luck!
     

RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. 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