Slow cooker beef daube
13 hours 20 min
This delightful slow cooker classic beef daube recipe is a French classic from Provence and meets the criteria of the slow cooker. Make the day ahead for best results.
Chip
4 people made this
Ingredients
Serves: 6
- 55ml vegetable oil
- 225g chopped shallots
- 1cm piece root ginger, minced
- 2 cloves, garlic, minced
- 250g chestnut mushrooms
- 900g stewing steak, diced
- 3 tablespoons plain flour
- 200g tomatoes, halved
- 1 bouquet garni
- 300ml red wine
- 300ml beef stock
- zest and juice of 1 orange
- 1 tablespoons soft brown sugar
- 110g pitted black olives
- salt and pepper, to season
Method
Prep:20min ›
Cook:5hr ›
Extra time:8hr chilling ›
Ready in:13hr20min
- Preheat the slow cooker to auto or low.
- In a frying pan, heat the oil and add the shallots, ginger and garlic and cook and stir until soft and fragrant but not browned. Add the mushrooms and continue to cook. Toss the beef in flour then add to the casserole dish and brown on all sides. Transfer all to the slow cooker then add the tomatoes, bouquet garni, wine, stock, orange zest and juice, sugar, olives and seasoning. Cover.
- Cook in the slow cooker for 7 to 8 hours until the beef is tender. Place in the fridge overnight.
- The next day, heat up the beef daube over a medium heat and when warmed through, serve on hot plates.
