Jugged Beef

Be the first to review
READY IN: 3hrs 5mins
Recipe by Pierre Dance

This is another one I have no idea of it's orgin. I'm sure I remember making new copies of it by hand on 3x5 cards over the years. The JUG it's cooked in can be Corning ware, a cast iron dutch oven, or a pyrex glass casserole, any of these work fine. However it's better dished out of a stoneware jug, you know the one I mean, the classic baked bean jug, creamy tan from the base to the shoulder and earthy brown from there up. Presentation is an important consideration. It just tastes better served from a stoneware jug.

Ingredients Nutrition


  1. Preheat oven to 300°F.
  2. Mix Salt, Black Pepper, and flour in a Plastic bag.
  3. Place 1/4 of the Beef at a time into the bag , shake well to coat.
  4. Heat a large skillet over medium high heat.
  5. Add Salt Pork, render well.
  6. Add Beef, one quarter at a time, saute 'til brown. Set aside. Repeat 'til all meat is browned.
  7. Drain pan and wipe clean.
  8. Reheat pan over medium high heat, add oil.
  9. Add Onions and Mushrooms, saute 'til onions start to brown, 10-12 minutes.
  10. Add Carrots and the herbs, cook 3 minutes longer.
  11. Spoon Vegetables into the jug.
  12. Reheat pan, add the beef, wine, sherry, and Cranberry Sauce. Bring to a boil.
  13. Spoon into the jug.
  14. Bake, covered, 2 - 2 1/2 hours.
  15. Add Parsley, mix well.
  16. Serve with boiled Baby Red potatoes or over cooked Basmati Rice or noodles.
  17. Add a fresh baked peasent loaf and a nice Merlot.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a