Ingredients with Measurements:
- 3 lbs beef chuck roast, cut into 2-inch cubes
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 1/4 cup tomato paste
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. In a separate bowl, season the beef cubes with salt and pepper and coat them with flour.
3. Brown the beef cubes in the skillet until they are browned on all sides.
4. Transfer the beef cubes to the slow cooker.
5. In the same skillet, sauté the onions and garlic until they are translucent.
6. Add the sautéed onions and garlic to the slow cooker.
7. In a separate bowl, whisk together the beef broth, red wine, tomato paste, red wine vinegar, Worcestershire sauce, thyme, and bay leaf.
8. Pour the mixture over the beef cubes in the slow cooker.
9. Cover the slow cooker and cook on low for 8 hours.
10. Once the cooking time is up, remove the bay leaf and discard it.
11. Using a slotted spoon, transfer the beef cubes to a separate dish.
12. Strain the remaining liquid from the slow cooker into a saucepan.
13. Bring the liquid to a boil and reduce it to a glaze-like consistency.
14. Pour the glaze over the beef cubes and let them cool to room temperature.
15. Once the beef cubes have cooled, cover them with plastic wrap and refrigerate for at least 4 hours or overnight.
16. To serve, remove the beef cubes from the refrigerator and let them sit at room temperature for 30 minutes.
17. Serve the Slow Cooker Daube Glacé with your choice of sides.
Time:
Preparation time: 20 minutes
Cooking time: 8 hours
5. Temperature:
Low heat setting on the slow cooker
Serving size:
6 servings
Nutritional information:
Calories: 383
Fat: 18g
Carbohydrates: 9g
Protein: 41g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine vinegar can be substituted with apple cider vinegar.
- Worcestershire sauce can be substituted with soy sauce.
Variations:
- Add chopped carrots and celery to the slow cooker for added flavor and nutrition.
- Use different cuts of beef, such as brisket or short ribs.
- Add chopped mushrooms to the slow cooker for added texture.
Tips and tricks:
- Brown the beef cubes before adding them to the slow cooker for added flavor.
- Let the beef cubes cool to room temperature before refrigerating to prevent condensation from forming on the plastic wrap.
- Use a slotted spoon to transfer the beef cubes to a separate dish to prevent excess liquid from getting on the glaze.
Storage instructions:
Store the Slow Cooker Daube Glacé in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Slow Cooker Daube Glacé in the microwave or in a saucepan over low heat until heated through.
Presentation ideas:
Serve the Slow Cooker Daube Glacé on a platter with a garnish of fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve the Slow Cooker Daube Glacé with roasted vegetables, mashed potatoes, or crusty bread.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or crusty bread.
Troubleshooting advice:
If the glaze is too thin, simmer it over low heat until it thickens to the desired consistency.
Food safety advice:
Make sure the beef cubes reach an internal temperature of 145°F before serving.
Food history:
Daube Glacé is a French dish that originated in the Provence region. It is traditionally made with beef or lamb that is slow-cooked in red wine and served cold with a glaze.
Flavor profiles:
The Slow Cooker Daube Glacé has a rich, savory flavor with notes of red wine, thyme, and garlic.
Serving suggestions:
Serve the Slow Cooker Daube Glacé as an appetizer or as a main course.
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Region: French