Recipe by Audrey M
This is a slow cooker beef stew.
Top Review by cathyinhawaii
this was a very rich-tasting stew, and its possible my family just isnt used to the combination of flavors but no one liked it after the third bite. the orange was overpowering, the balsamic vinegar made it sweet, the sweetness did not complement the beef. I may use this combination with squab or venison, especially as a marinade before grilling, but as a stew it didnt work for my family
- 5 shallots, thinly sliced
- 4 garlic cloves, minced
- 2 medium carrots, cut into about 1/4 inch thick slices
- 1⁄3 cup chopped baked ham
- 1 strip orange peel, about 1/2 inch thick and 3 inches long
- 1 bay leaf
- 3 lbs lean boneless beef chuck roast
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon whole black peppercorn
- 1⁄4 teaspoon dried thyme
- 1⁄8 teaspoon ground cloves
- 1⁄2 teaspoon dried sage
- 2 tablespoons balsamic vinegar
- 3⁄4 cup dry red wine or 3⁄4 cup beef broth
- 1⁄4 cup brandy (optional)
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or 2 tablespoons margarine
Directions See How It's Made
- In a large slow cooker, shallots, garlic, carrots, ham, orange peel and bay leaf.
- Coat beef strips with 1/4 cup flour, add to slow cooker.
- Sprinkle with peppercorns, theyme, cloves, and sage.
- Drizzle with viegar; pour in wine and brandy.
- Cover and cook on low for 8 to 9 hours.
- Remove and dicard bay leaf and orange peel from stew.
- Blend together the 2 Tablespoons of flour and 2 Tablespoons of butter. Place mixture into stew and blend in well. Stirring 2 to 3 times.
- Cook for additional 20 minutes on high or until sauce is thickened.