Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Onions -- sliced
4 md Carrots, peeled -- sliced
1/4 " thick
1 c Ham -- julienned
3 lb Beef chuck -- cut in 1"
Cubes and
3 Cloves garlic -- minced
1 ts Thyme -- dried
1/2 ts Rosemary -- crumbled
1/2 ts Marjoram
1 Bay leaf
1 tb Salt
1/4 c Brandy
1 1/2 c Red wine
1 cn (1 lb)
W/ liquid
Tomatoes, canned -- chopped

Combine all ingrediants except tomatoes in large bowl. Refrigerate
covered 2-3 hours.

Soak top and bottom of a 3 1/4 quart (3.25 L) clay cooker in cold
water about 15 minutes and drain.

Transfer beef mixture to cooker. Add tomatoes with liquid.

Place covered cooker in cold oven. Set oven at 425 F/220C. Bake,
stirring once or twice, until beef and carrots are tender, 2 1/2 to 3
hours.

Recipe By : Clay Pot Cookery, Editors of Consumer Guide

From: Date: 05/27

Browse by categories