Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

- Marne Parry PKKW92A
5 Shallots; thinly sliced
4 cl Garlic, minced
2 md Carrots; 1/4"slices
1/3 c Baked ham; chopped
1 Strip orange peel(1/2"x3")
1 Dry bay leaf
2 3/4 lb Lean, boneless beef chuck
-trimmed of fat; 1 1/2"cubes
1/4 c All-purpose flour
1/4 ts Each peppercorns, thyme
1/8 ts Ground cloves
1/2 ts Dry sage
2 tb Balsamic vinegar
3/4 c Dry red wine or beef broth
1/4 c Brandy (optional)
2 tb Flour blended w/ 2 tb 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 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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