| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef | 6 | Servings | |
INGREDIENTS
| 2 | Onions, sliced | |
| 4 | Carrots, peeled sliced | |
| 1/4 | " thick | |
| 1 | c | Ham, julienned |
| 3 | lb | Beef chuck, cut in 1" |
| Cubes and | ||
| 3 | Cloves garlic, minced | |
| 1 | t | Thyme, dried |
| 1/2 | t | Rosemary, crumbled |
| 1/2 | t | Marjoram |
| 1 | Bay leaf | |
| 1 | T | Salt |
| 1/4 | c | Brandy |
| 1 1/2 | c | Red wine |
| 1 | 1 lb | |
| W/ liquid | ||
| Tomatoes, canned chopped |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1468
Calories From Fat: 1022
Total Fat: 113.3g
Cholesterol: 346.4mg
Sodium: 1619.2mg
Potassium: 1121.2mg
Carbohydrates: 11.4g
Fiber: 2.7g
Sugar: 5.4g
Protein: 87.2g