Slow Cooker Daube of Beef

Ready in 1 hour

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1 Strip orange peel; (1/2"x3")
1/4 c Brandy; (optional)
5 Shallots; thinly sliced
1/8 ts Ground cloves
1/3 c Baked ham; chopped
1/2 ts Dry sage
2 tb Balsamic vinegar
2 tb Flour; blended w/ 2 tb butter
1/4 c All-purpose flour
3/4 c Dry red wine; or beef broth
1/4 ts peppercorns; and thyme (each)
2 md Carrots; 1/4"slices
1 Dry bay leaf
Chopped parsley
4 cl Garlic; minced
2 3/4 lb Lean, boneless beef chuck

Original recipe makes 8



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.

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