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Boeuf en Daube [Beef Stew, French Style]

Source of Recipe


Adapted from a recipe by Daisley Gordon






List of Ingredients



• 1/2 lb. bacon, cut in small pieces
  
• 3 lbs. beef stew meat
  
• 2 tsp salt
  
• 1/2 tsp black pepper
  
• 1 cup red wine
  
• 1 cup water
  
• 1 Tbsp tomato paste
  
• 2 Tbsp cornstarch
  
• 2 Tbsp flour
  
• 3 cloves garlic
  
• 2 large sprigs thyme
  
• 1 bay leaf
  
• 3 whole cloves
  
• Zest from 1 orange
  
• 1 large onion, cut in 1-inch pieces
  
• 1/2 cup pitted Kalamata olives
  
• 2 large carrots, cut in 1-inch pieces
  






Instructions



1. In a large, heavy skillet over medium heat, cook the bacon slowly to render out the fat. Cook the bacon until it is crispy. With a slotted spoon, remove the bacon and transfer to the slow cooker. Keep pan on heat with fat while preparing the meat.
   
   
2. In a large bowl, toss the meat with the salt and pepper. Increase the temperature of the pan to medium-high. In 2 or more batches, lightly brown the beef on all sides, removing the pieces to slow cooker as they are browned.
   
   
3. Drain fat from pan and deglaze the pan with the red wine and water. With a spatula, scrape up all the meat bits. Remove from heat and pour into a medium bowl. Whisk in the tomato paste, cornstarch and flour until very smooth. Pour mixture over meat.
   
   
4. In the following order, add the garlic, thyme, bay leaf, cloves and orange zest to the slow cooker. Then layer in the remaining ingredients in this order: onion, olives and carrots. Cover with the lid and set cooker to HIGH. Cook for about 8 to 9 hours.
   
   Serves 6