French Beef Burgundy in the Crock Pot

 Ingredients:
5 lbs prime beef, cubed & trimmed of fa
1 lb shallot, peeled
4 -6 garlic cloves, peeled & chopped finely
1 bunch fresh thyme
2 -4 bay leaves
750 ml Burgundy wine
1 -2 tablespoon olive oil
1 lb lardons, Smoked Bacon pieces
1/2 ounce dried cepes, soaked for 1 hr
6 -8 pieces dried orange peel, see method
1 tablespoon soft brown sugar
sea salt
fresh ground black pepper
1 -2 tablespoon cornflour, for thickening
2 tablespoons cognac
2 -4 sun-dried tomatoes, drained & chopped finely (optional)
1 (8 ounce) can chopped tomatoes (optional)

Directions:

1 Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine.
2 Drain and put the wine to one side.
3 In a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. Do not overcrowd the pan!
4 Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish.
5 Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef.
6 Brown the shallots & garlic in the bacon fat & add to the beef & bacon.
7 Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine.
8 (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.).
9 Cook on automatic or High for 4 hours and Low for up to 6 hours.
10 (For conventional cooking - pre-heat oven to 175 degs C or 325 degs F or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender - you MUST not be tempted to cook it quicker, it will be tough!).
11 Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - sirring into the daube.
12 Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later!
13 THIS IS BETTER MADE 24 HOURS BEFORE EATING!
14 Freezes beautifully - I always make a large batch and then freeze some.
15 NOTE:If you cannot buy sun dried orange peel, make your own, it's VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course - otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years.
16 If you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work!

Source:food.com