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Provencal Beef Daube: Crockpot Recipe

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This recipe for Provencal Beef Daube: Crockpot is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs of boneless chuck roast boned, skinned and cut into chunks
1 Tbsp extra virgin olive oil
6 garlic cloves, minced
1/2 cup boiling water
1/2 ounce dried porcini mushrooms
3/4 tsp salt, divided
cooking spray
1/2 cup red wine
1/4 cup fat free lower sodium beef broth
1/2 cup pitted nicoise olives(or kalamata)
1/2 tsp freshly ground black pepper
2 large carrots, peeled and thinly sliced
1 large onion, peeled and chopped
1 celery stalk, thinly sliced
1 15 ounce can whole tomatoes drained and crushed
1 tsp whole black peppercorns
3 flat leaf parsley sprigs
3 thyme sprigs
1 bay leaf
1 1 inch strip of orange rind
1 Tbsp water
1 tsp corn starch
1.5 Tbsp chopped fresh parsley
1.5 tsp chopped fresh thyme
Directions:
Directions:
Combine first 2 ingredients in a ziplock bag. Seal and marinate for 30 minutes, turning bag occasionally. COmbine 1/2 cup boiling water and mushrooms, cover and let stand 30 minutes. Drain through a sieve over bowl, reserving mushrooms and 1/4 cup soaking liquid. Chop mushrooms.
Heat a large skillet over medium high heat. Sprinkle beef mixture with 1/4 tsp salt. Coat pan with cooking spray. Add half of beef mixture to pan; saute 5 minutes, turning to brown on all sides. Place browned beef mixture in a crock pot (6 qt). Repeat procedure with remaining beef. Add wine and broth to skillet, bring to a boil, scraping g pan to loosen browned bits. Pour wine mixture into slow cooker. Add mushrooms, reserved 1/4 cup soaking liquid, remaining 1/2 tsp salt, olives, and next 5 ingredients (through tomatoes). Place peppercorns, parsley sprigs, bay leaf and orange rind on a double layer of cheesecloth (we just put it in the crockpot). Add to crockpot. Cover and cook on low for 6 hours or until beef and vegetables are tender. Discard the cheesecloth bundle.
Combine 1 Tbsp of water with the cornstarch and stir. Add to crock[to and boil for 20 minutes or until it thickens. Sprinkle with chopped parsley and thyme. Serve over rice.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
29 minutes!
Personal Notes:
Personal Notes:
I think John just threw it all in the crockpot, stirred it and cooked it for 8-9 hours! DELICIOUS!!!!

 

 

 

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