Get the slow cooker out for this tasty beef daube and arrive home from work to a wonderful aroma. If you are super organised, brown the meat the night before so in the morning you can simply turn the switch and walk out. Sorghum is wheat-free and adds a nutty texture.
BEEF DAUBE
Serves 4-6
¼ cup olive oil
2 small onions, chopped
6 cloves garlic, peeled
1 head fennel, sliced
2 carrots, chopped
800g stewing steak, cubed
½ cup seasoned flour, to dust
1 cup sorghum (or barley)
750ml red wine
1 cup passata
1 cup beef stock
3 bay leaves
4 stalks thyme
1 Tbsp orange zest
1 tsp salt and freshly ground pepper
½ cup parsley
Mashed potatoes or potato gratin, to serve
1. Warm 1 tablespoon of oil in a large heavy-based frying pan. Add the onions, garlic and fennel, cooking for 10 minutes until softened. Place into slow cooker.
2. Dust the steak in seasoned flour and fry in batches in the remaining oil until brown, adding to the slow cooker. Add the carrots, sorghum, wine, passata, stock, bay leaves, thyme, zest, salt and pepper to the slow cooker. Set timer for 8 hours.
3. After 8 hours, check the seasoning, stir through the parsley and serve with creamy mashed potatoes or gratin.
