Jugged Beef

Total Time: 3 hrs 5 mins Preparation Time: 20 mins Cook Time: 2 hrs 45 mins

Ingredients

• Servings: 8
• 3 lbs chuck roast, trimmed of fat, cut into 1 inch cubes
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/3 cup flour
• 1/4 lb salt lamb, finely diced
• 2 tablespoons olive oil
• 4 medium yellow onions, cut into eighth's
• 1 lb mushroom (don't use button mushrooms all of the time try others, play with it a bit.)
• 1 lb baby carrots, cut in half crosswise
• 1/2 teaspoon rosemary
• 1/2 teaspoon marjoram
• 1/4 teaspoon thyme, run these three herbs through the spice mill
• 1/8 teaspoon ground nutmeg
• 1 cinnamon stick
• 1 cup red wine
• 1/2 cup dry sherry
• 0.5 (15 ounce) can cranberry sauce
• 3 tablespoons fresh parsley, finely chopped

Recipe

• 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 lamb, 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.