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.
Provided by French Tart
Categories Stew
Time P1DT1h30m
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine.
- Drain and put the wine to one side.
- 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!
- Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish.
- Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef.
- Brown the shallots & garlic in the bacon fat & add to the beef & bacon.
- Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine.
- (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.).
- Cook on automatic or High for 4 hours and Low for up to 6 hours.
- (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!).
- 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.
- 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!
- THIS IS BETTER MADE 24 HOURS BEFORE EATING!
- Freezes beautifully - I always make a large batch and then freeze some.
- 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.
- 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!
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Jalil Jani
[email protected]This recipe is a must-try for any beef lover.
Al Arafat
[email protected]I would highly recommend this recipe to anyone who loves beef bourguignon.
Grady Olson
[email protected]This was the best beef bourguignon I've ever had. The beef was so tender and the sauce was so flavorful.
Usman Khushal
[email protected]This recipe is definitely a keeper. I will be making it again and again.
Mian haseeb Haseeb
[email protected]The beef was so tender and flavorful. The sauce was also very rich and delicious.
Syed Iftikhar Hussain
[email protected]This was a delicious and easy recipe to make. I will definitely be making it again.
tokologo Mashabela
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Ali Bookmark
[email protected]I would recommend serving this dish with mashed potatoes or rice.
lovelyluvss
[email protected]This dish is perfect for a special occasion.
Vimal Vk
[email protected]I made this in my slow cooker and it turned out perfect! I will definitely be making this again.
shafiq ahmedlarik Bobby
[email protected]This recipe is a great way to use up leftover beef.
Beatriz Alarcon
[email protected]I found the recipe to be a bit too complicated, but the end result was worth it.
dilini perera
[email protected]The beef was a little tough, but the sauce was delicious.
Nayan Joshi
[email protected]This was my first time making beef bourguignon and it turned out amazing! The instructions were easy to follow and the dish was absolutely delicious.
Jessica Essam
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly.
Jacalyn Carter
[email protected]I made this for a dinner party and it was a hit! Everyone loved it.
Marie Pastor
[email protected]This was an excellent recipe! The beef was so tender and flavorful, and the sauce was rich and delicious. I will definitely be making this again.