Boeuf En Daube - French Beef Burgundy in the Crock Pot Recipe

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Boeuf En Daube - French Beef Burgundy in the Crock Pot
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Ingredients
17
Count
Nutrition
541
Calories
Total time
1441
Minutes
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Ingredients:

Directions:

  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!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 540.87 Kcal (2265 kJ)
Calories from fat 238.12 Kcal
% Daily Value*
Total Fat 26.46g 41%
Cholesterol 111.51mg 37%
Sodium 103.53mg 4%
Potassium 851.08mg 18%
Total Carbs 12.6g 4%
Sugars 4.25g 17%
Dietary Fiber 1.42g 6%
Protein 49.66g 99%
Vitamin C 6.3mg 10%
Iron 4.4mg 25%
Calcium 25.3mg 3%
Amount Per 100 g
Calories 159.4 Kcal (667 kJ)
Calories from fat 70.17 Kcal
% Daily Value*
Total Fat 7.8g 41%
Cholesterol 32.86mg 37%
Sodium 30.51mg 4%
Potassium 250.82mg 18%
Total Carbs 3.71g 4%
Sugars 1.25g 17%
Dietary Fiber 0.42g 6%
Protein 14.63g 99%
Vitamin C 1.8mg 10%
Iron 1.3mg 25%
Calcium 7.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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