- Calories 350
- Fat 17.8g
- Satfat 5.6g
- Monofat 8.9g
- Polyfat 1.4g
- Protein 24g
- Carbohydrate 17g
- Fiber 3g
- Cholesterol 85mg
- Iron 3mg
- Sodium 626mg
- Calcium 62mg
- Sugars 6g
- Est. added sugars 0g
Slow Cooker Beef Daube
Photo: Jennifer Causey
This French stew was traditionally made in a specially shaped covered terra-cotta crock that allowed condensation to build up and prevented any of the braising liquid from evaporating—all of which makes for a velvety, rich stew with super moist meat and very tender vegetables. The slow cooker is a great modern equipment swap that will let you achieve the same results. It’s fin—in fact better—if you make this dish a day or 2 ahead, giving the herbs and wine time to meld with the meat and vegetables for rich, complex flavor. To end up with a 2-pound trimmed chuck roast, you should purchase 21⁄2 pounds. Save yourself time and ask the person behind the meat counter to trim the meat and cut it into stew sized pieces.
How to Make It
Step 1
Heat oil in large skillet over medium-high. Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes. Place in a 5- to 6-quart slow cooker. Repeat procedure with remaining beef. Add wine to skillet; scrape to loosen browned bits from bottom of pan. Bring wine to a boil, and cook 1 minute. Add to slow cooker. Stir in tomato paste, salt, pepper, carrots, garlic, celery, frozen onions, and 2 cups beef stock. Add thyme sprigs and bay leaves. Cover and cook on LOW until beef is tender, 7 1/2 to 8 hours.
Step 2
Whisk together flour and remaining 1/2 cup stock. Add flour mixture and olives to slow cooker. Increase heat to HIGH; cover and cook until bubbly and thickened, about 5 minutes. Discard thyme sprigs and bay leaves. Garnish with parsley, if desired.
