Categories: Entree, Carnivore, Beef, Crock, Leftovers 
      Yield: 8 servings 
  
      5    Shallots, sliced thin 
      4    Garlic cloves, minced 
      2 md Carrots, sliced 1/4" 
    1/3 c  Ham, baked, chopped 
      1 sl Orange peel, 1/2x3" 
      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