Ingredients
-
5
-
1
-
4 - 6
-
1
-
2 - 4
-
750
-
1 - 2
-
1
-
1/2
-
6 - 8
-
-
-
-
-
Directions
Boeuf En Daube – French Beef Burgundy in the Crock Pot, A delicious & heady combination of good red wine, prime beef, smoked bacon, dried orange, shallots, garlic & cepes – dried forest mushrooms! A traditional French recipe with a twist – cook it in the crock pot for ease and convenience. Wonderful in the depths of winter, but equally lovely with crisp salads, crusty bread & baked potatoes during the summer – the addition of orange making it a lighter beef dish than the more usual Beef Daube or Beef Burgundy. An excellent choice for a family reunion or celebration, as it is VERY well behaved! It also freezes well and is a great pie filling idea., Made this dish for a food day for a class project! I added an extra half pound of cubed beef for the extra amount of people, and substituted the dried cepes for fresh portabella mushrooms, sliced julienne-style and cut in half. I also substituted the dried orange peel for 5 pieces of fresh orange peel, sliced julienne-style and cut in half. I also used 2 bunches of thyme instead of 1. I left out the cognac and can of died tomatoes, and slow-cooked on High for 4 hours. This dish was a huge hit with my classmates and my professor! I highly recommend making this if you’re not looking forward to leftovers., Here are the changes I made to the recipe: Beef stew meat instead of prime beef. 1 large white onion instead of shallots 1 tablespoon dried thyme instead of fresh thyme 3 cups of Cabernet Sauvignon wine instead of Burgundy wine 1 cup of shredded bacon instead of 1 pound of bacon 1 container of baby portabella mushrooms instead of dried cepes 2 tablespoons dry orange peel instead of fresh peel 10 chopped sun dried tomatoes The cognac was omitted. Serve on top of mashed potatoes with French bread and a red wine. Trs bien!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Marinade the Beef With the Herbs, Shallots & Garlic Over Night in the Bottle of Red Wine. |
|
2
Done
|
Drain and Put the Wine to One Side. |
|
3
Done
|
in a Large Skillet or Fryng Pan, Sear & Brown the Beef Pieces Over a High Heat in the Olive Oil Until Nutty & Brown. Do not Overcrowd the Pan! |
|
4
Done
|
Place Browned Beef Into the Crock Pot or Cast Iron Le Creuset Casserole Dish. |
|
5
Done
|
Fry the Lardons or Chopped Bacon Pieces Until Crispy & Golden Brown. Drain & Add to the Beef. |
|
6
Done
|
Brown the Shallots & Garlic in the Bacon Fat & Add to the Beef & Bacon. |
|
7
Done
|
Add All the Other Ingredients, Except the Cornflour, to the Crock Pot Including the Reserved Wine. |
|
8
Done
|
Add the Tinned Tomatoes & Sun Dried Tomatoes at This Stage Too If You Are Using Them.. |
|
9
Done
|
Cook on Automatic or High For 4 Hours and Low For Up to 6 Hours. |
|
10
Done
|
For Conventional Cooking - Pre-Heat Oven to 175 Degs C or 325 Degs F or Gas Mark 3 and Cook Slowly For Approximately 4 to 6 Hours; Check Towards the End, the Meat Should Be Extemely Tender - You Must not Be Tempted to Cook It Quicker, It Will Be Tough!. |
