Daube of Beef (French Beef Stew)

Name: Daube of Beef (French Beef Stew)
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8 serving(s)
Ingredients: 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

Submitted by Audrey M

"This is a slow cooker beef stew."

Download

Ready In:: 8hrs 25mins
Ingredients:: 17
Serves:: 8

ingredients

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

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

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

cathyinhawaii
The little time and effort required to make this meal is rewarded with one of the tastiest casseroles/stew I have ever had. It is now on my agenda to make for my next dinner party.

Little Westie
Absolutely delicious!! I made it exactly as directed. Perfect on a bed of mashed potatoes.

HeatherN

RECIPE SUBMITTED BY

Audrey M

USA

I am a mother of three and live in central Pennsylvania. My children were very active in after school activities and found we weren't spending anytime together at meal time. In 1998, I decided to start cooking my dinners in a crockpot so that we could have a home cooked meal together once everyone came home. My children now get so excited to see what we are having to eat and love the smell when they walk in the door. My family calls me the crock pot queen. LOL I use my crock pot everyday of the year. My three children are now in college and before they come home they request their favorite meal. I still continue to cook in the crock pot for my husband and I. It is nice after a long day to know your meal is ready. It also helps in keeping my grocery bill down. With zaar, I can print my shopping list and that is all I purchase is the ingredients on that list. Now, my two daughters have been crock pot cooking while in college. They find it is easy to cook for the themselves and their friends. It is an easy way to have friends over for dinner after classes I still love trying new recipes and purchasing cookbooks, especially crock pot cookbooks. Happy Cooking!

View Full Profile