Recipe Slow-cooker beef daube : Practical and Delicious

Recipe Slow-cooker beef daube : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Slow-cooker beef daube. You are currently reading Recipe Slow-cooker beef daube : Practical and Delicious. This recipe is the creation of the chef Gemma Luongo & Kim Coverdale. Recipe Slow-cooker beef daube requires 10m, cook 7h 10m and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

Beef daube originates from the Provence region of France. Try this modern take for a hearty winter meal.

Ingredients:

14 Ingredients

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  2 tsp olive oil
  
  
  


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  600g beef chuck steak, trimmed, cut into 3cm pieces
  
  
  


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  1 brown onion, chopped
  
  
  


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  1 carrot, chopped
  
  
  


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  1 celery stalk, chopped
  
  
  


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  2 garlic cloves, finely chopped
  
  
  


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  1 1/2 cups red wine
  
  
  


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  3 tomatoes, chopped
  
  
  


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  3 fresh thyme sprigs
  
  
  


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  7cm strip orange rind
  
  
  


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  2 dried bay leaves
  
  
  


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  Mashed potato, to serve
  
  
  


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  Steamed green beans, to serve
  
  
  


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  Salt, to season
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Heat half the oil in a large frying pan over medium-high heat. Add beef. Cook, turning occasionally, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker.
  
  
  


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  Step 2
  
  
  
  
  Heat remaining oil in pan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Transfer to the slow cooker.
  
  
  


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  Step 3
  
  
  
  
  Add wine, tomato, thyme, orange rind and bay leaves to slow cooker. Stir to combine. Cover with lid. Cook on low for 6 to 8 hours (or on high for 4 hours), removing the lid halfway through cooking.
  
  
  


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  Step 4
  
  
  
  
  Remove and discard thyme, orange rind and bay leaves. Season with salt and pepper. Serve with mashed potato and green beans.
  
  
  

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