Prep 20 mins
Cook 2 hrs
Have you used a stoneware casserole or clay pot? It's much like a casserole dish and very durable. The pot retains heat so the food tends to cook a bit more after removal from the oven. This recipe came on a recipe card I received with my new stoneware. My clay pot does not need soaking in cold water but many do for approx. 15-20 min. Check and see for yours.
- 1 1⁄2-1 3⁄4 lbs beef chuck, cut into 2 ", chunks
- 2 tablespoons cooking oil
- 2 -3 garlic cloves, crushed
- 2 large onions, cut into chunks
- salt, to taste
- 5 carrots, cut into 2 ", - 3 ", pieces
- 1⁄2 lb mushroom, quartered
- 5 -8 potatoes, peeled and cut into 2 ", chunks
- 2 cups boiling water
- 1 1⁄2 cups Burgundy wine
- 3 sprigs fresh parsley
- 2 bay leaves
- 1⁄2 teaspoon thyme
- 5 peppercorns
- Using a heavy skillet, brown crushed garlic in oil.
- Add beef and brown and salt to taste.
- Add onions and fry, stirring frequently until the onions are clear.
- Place this mixture in the Clay Pot along with the carrots, potatoes, and mushrooms.
- Make a bouquet garni with parsley, bay leaves, thyme, and peppercorns. (I actually like to use a teaball, but cheesecloth is more traditional). Place among the meat & veggies.
- Pour the water and wine over all of this, cover and bake at 350˚F for 2 hours.
- *Note: If you like a thicker sauce, add corn starch into a little cold water and add during the last 1/2 hour of cooking.