2 medim onions, sliced
4 medium carrots peeled and sliced 1/4 " thick
1 cup ham, julienned sliced
3 lb beef chuck cut in 1" cubes
3 cloves garlic, minced
1 teaspoon thyme, dried
1/2 teaspoon rosemary, crumbled
1/2 teaspoon marjoram
1 bay leaf
1 tablespoon salt
1/4 cup brandy
1 1/2 cup red wine
1 cn (1 lb) tomatoes, 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.
Posted: 5/9/2011 2:37:14 PM