How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Boeuf En Daube - French Beef Burgundy In The Crock Pot?

You need 17 ingredients. The key ingredients include: 5 lbs prime beef, cubed & trimmed of fat, 1 lb shallot, peeled, 4 -6 garlic cloves, peeled & chopped finely, 1 bunch fresh thyme, and more.

Is Boeuf En Daube - French Beef Burgundy In The Crock Pot suitable as meat & poultry?

Yes, Boeuf En Daube - French Beef Burgundy In The Crock Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Boeuf En Daube - French Beef Burgundy In The Crock Pot?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boeuf En Daube - French Beef Burgundy In The Crock Pot Recipe

Name: Boeuf En Daube - French Beef Burgundy In The Crock Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs prime beef, cubed & trimmed of fat; 1 lb shallot, peeled; 4 -6 garlic cloves, peeled & chopped finely; 1 bunch fresh thyme; 2 -4 bay leaves; 750 ml Burgundy wine; 1 -2 tablespoon olive oil; 1 lb lardons, Smoked Bacon pieces; 1/2 ounce dried cepes, soaked for 1 hr; 6 -8 pieces dried orange peel, see method; 1 tablespoon soft brown sugar; sea salt; fresh ground black pepper; 1 -2 tablespoon cornflour, for thickening; 2 tablespoons cognac; 2 -4 sun-dried tomatoes, drained & chopped finely (optional); 1 (8 ounce) can chopped tomatoes (optional)

Boeuf En Daube - French Beef Burgundy In The Crock Pot

Eats Now Editorial Team · 2615 kcal · Meat & Poultry

1
Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine.
2
Drain and put the wine to one side.
3
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
Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish.
5
Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef.
6
Brown the shallots & garlic in the bacon fat & add to the beef & bacon.
7
Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine.
8
(Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.).
9
Cook on automatic or High for 4 hours and Low for up to 6 hours.
10
(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!).
11
Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - sirring into the daube.
12
Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later!
13
THIS IS BETTER MADE 24 HOURS BEFORE EATING!
14
Freezes beautifully - I always make a large batch and then freeze some.
15
NOTE:If you cannot buy sun dried orange peel, make your own, it's VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course - otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years.
16
If you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work!

Boeuf En Daube - French Beef Burgundy In The Crock Pot

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