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.
- Ready In:
- 25hrs 30mins
- 5 lbs prime beef, cubed & trimmed of fat
- 1 lb shallot, peeled
- 4 -6 garlic cloves, peeled & chopped finely
- 1 bunch fresh thyme
- 2 -4 bay leaves
- 750 ml Burgundy wine
- 1 -2 tablespoon olive oil
- 1 lb lardons, Smoked Bacon pieces
- 1⁄2 ounce dried cepes, soaked for 1 hr
- 6 -8 pieces dried orange peel, see method
- 1 tablespoon soft brown sugar
- sea salt
- fresh ground black pepper
- 1 -2 tablespoon cornflour, for thickening
- 2 tablespoons cognac
- 2 -4 sun-dried tomatoes, drained & chopped finely (optional)
- 1 (8 ounce) can chopped tomatoes (optional)
- 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!
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Made this dish for a food day for a class project! I added an extra half pound of cubed beef for the extra amount of people, and substituted the dried cepes for fresh portabella mushrooms, sliced julienne-style and cut in half. I also substituted the dried orange peel for 5 pieces of fresh orange peel, sliced julienne-style and cut in half. I also used 2 bunches of thyme instead of 1. I left out the cognac and can of died tomatoes, and slow-cooked on High for 4 hours. This dish was a huge hit with my classmates and my professor! I highly recommend making this if you're not looking forward to leftovers.Reply
Here are the changes I made to the recipe: Beef stew meat instead of prime beef. 1 large white onion instead of shallots 1 tablespoon dried thyme instead of fresh thyme 3 cups of Cabernet Sauvignon wine instead of Burgundy wine 1 cup of shredded bacon instead of 1 pound of bacon 1 container of baby portabella mushrooms instead of dried cepes 2 tablespoons dry orange peel instead of fresh peel 10 chopped sun dried tomatoes The cognac was omitted. Serve on top of mashed potatoes with French bread and a red wine. Très bien!Reply
WOW!!! Winner winner, Boeuf en Daube dinner! I added a roux of butter and flour, in lieu of the cornstarch and it's spectacular! For the record, 4 hours at 325 in a conventional oven is plenty of time. Meat is nice and fork-tender. And longer and I think it would be too much, and the meat will get mushy. This is going to be a regular cold weather diner here. All the tweaks worked, but I am still going to do the 24 hour version as well. The best part is, the orange peels are totally edible. No bitterness at all. I love that dark carmelly color it gets. Leftovers are going to be over the moon! Serving ours with the Portuguese rolls we love and a salad. Hope you all enjoy yours, too.Reply
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!Reply