5 Shallots, sliced thin
4 Garlic cloves, minced
2 md Carrots, sliced 1/4″
1/3 c Ham, baked, chopped
1 sl Orange peel, 1/2×3″
1 Bay leaf
3 lb Beef chuck, boneless lean,
-in 1 1/2″ cubes 1/4 c Flour
1/4 t Whole black peppercorns
1/4 t Dry thyme
1/8 t Ground cloves
1/2 t Dry sage
2 T Balsamic vinegar
3/4 c Dry white wine OR Beef broth
1/4 c Brandy
2 T Flour
2 T Butter/margarine
Salt Parsley, chopped In slow cooker, combine shallots, garlic, carrots, ham, orange peel, and bay leaf. Coat beef cubes with flour; add to cooker. Sprinkle with peppercorns, thyme, cloves, and sage. Drizzle with vinegar; pour in wine and brandy. Cover; cook LOW until beef is very tender. Remove and discard bay leaf and orange peel, then blend in flour and butter (Blend together). Increase cooker heat to HIGH, cover and cook, stirring 2-3 times, until sauce is thickened (about 20 minutes). Season to taste and sprinkle with parsley. Prep time: 30 minutes. Per serving: 257 calories Sunset Crockery Cookbook