Recipe ingredients
- 5 shallots, thinly sliced
- 4 cloves garlic, minced
- 2 medium carrots, 1/4" slices
- 1/3 cup baked ham, chopped
- 1 strip orange peel
- 1 dry bay leaf
- 2 3/4 pounds lean, boneless beef chuck, 1 1/2" cubes
- 1/4 cup all-purpose flour
- 1/4 teaspoon each peppercorns, thyme
- 1/8 teaspoon ground cloves
- 1/2 teaspoon dry sage
- 2 tablespoons balsamic vinegar
- 3/4 cup dry red wine or beef broth
- 1/4 cup brandy, optional
- 2 tablespoons flour blended with 2 tablespoon butter
- Salt
- Chopped parsley
Recipe method
- 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 hours.
- Remove and discard bay leaf and orange peel from stew. 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.
Other crockpot recipes:
Slow cooker daube of beef recipe
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