Stoneware Beef Burgundy

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.

• Ready In: 2 hrs 20 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. Using a heavy skillet, brown crushed garlic in oil.
2. Add beef and brown and salt to taste.
3. Add onions and fry, stirring frequently until the onions are clear.
4. Place this mixture in the Clay Pot along with the carrots, potatoes, and mushrooms.
5. 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.
6. Pour the water and wine over all of this, cover and bake at 350˚F for 2 hours.
7. *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.