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 t 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