5 Shallots, sliced thin
4 Garlic cloves, minced
2 medium Carrots, sliced 1/4"
1/3 cup Ham, baked, chopped
1 slice Orange peel, 1/2x3"
1 Bay leaf
3 lb Beef chuck, boneless lean, in 1 1/2" cubes
1/4 cup Flour
1/4 tsp Whole black peppercorns
1/4 tsp Dry thyme
1/8 tsp Ground cloves
1/2 tsp Dry sage
2 tbsp Balsamic vinegar
3/4 cup Dry white wine OR Beef broth
1/4 cup Brandy
2 tbsp Flour
2 tbsp Butter/margarine
Salt
Parsley, chopped
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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
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