Recipe - Slow Cooker Daube Of Beef

Marne Parry PKKW92A
5 Shallots; thinly cut or sliced up
4 cl Garlic, minced
2 md Carrots; 1/4"slices
1/3 cup Baked ham; chopped
1 Strip orange peel(1/2"x3")
1 Dry bay leaf
2 Three fourths pound Lean, boneless beef chuck
trimmed of fat; 1 1/2"cubes
One fourth cup Allpurpose flour
One fourth teaspoon Each peppercorns, thyme
1/8 teaspoon Ground cloves
One half teaspoon Dry sage
2 tablespoon Balsamic vinegar
Three fourths cup Dry red wine or beef broth
One fourth cup Brandy (optional)
2 tablespoon Flour blended w/ 2 tablespoon butter
Salt
Chopped parsley

In a 3 quart or larger electric slow cooker, combine shallots, garlic,
carrots, ham, orange peel and bay leaf. Coata beef cubes with the One fourth 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 (89 hrs).
Remove and discard bay leaf and orange peel from stew, then blend in
flourbutter 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 810 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini