Slow Cooker Daube of Beef
|Shallots||5 , thinly sliced|
|Garlic||4 Clove (20 gm), minced / pressed|
|Carrots||2 Medium, cut into about 1/4-inch- thick slices|
|Diced baked ham||1⁄3 Cup (5.33 tbs)|
|Orange peel strip||1 (Colored Part Only, About 1/2 By 3 Inches)|
|Dried bay leaf||1|
|Lean boneless beef chuck roast||3 Pound, trimmed of fat and cut into 1 1/2-inch cubes|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Whole black peppercorns||1⁄4 Teaspoon|
|Dry thyme||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Dry sage||1⁄2 Teaspoon|
|Balsamic vinegar||2 Tablespoon|
|Dry red wine/Beef broth||3⁄4 Cup (12 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon, blended with 2 tablespoons butter or margarine|
|Butter/Margarine||2 Tablespoon (At Room Temperature)|
|Chopped parsley||1 Tablespoon|
In a 3-quart or larger electric slow cooker, combine shallots, garlic, carrots, ham, orange peel, and bay leaf.
Coat beef cubes with the 1/4 cup flour; add to 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 to 9 hours).
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.