1. In a large slow cooker, shallots, garlic, carrots, ham, orange peel and bay leaf. 2. Coat beef strips with 1/4 cup flour, add to slow cooker. 3. Sprinkle with peppercorns, theyme, cloves, and sage. 4. Drizzle with viegar; pour in wine and brandy. 5. Cover and cook on low for 8 to 9 hours. 6. Remove and dicard bay leaf and orange peel from stew. 7. Blend together the 2 Tablespoons of flour and 2 Tablespoons of butter. Place mixture into stew and blend in well. Stirring 2 to 3 times. 8. Cook for additional 20 minutes on high or until sauce is thickened. ---------------------------------------------------------------------------
Nutrition
Ingredients
