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· 5 Shallots, thinly sliced
· 4 cloves Garlic, minced
· 2 medium Carrots, 1/4"slices
· 1/3 cup Baked ham, chopped
· 1 Strip orange peel(1/2"x3")
· 1 Dry bay leaf
· 2 3/4 pounds Lean, boneless beef chuck, 1 1/2"cubes
· 1/4 cup All−purpose flour
· 1/4 teaspoon Each peppercorns, thyme
· 1/8 teaspoon Ground cloves
· 1/2 teaspoon Dry sage
· 2 tablespoons Balsamic vinegar
· 3/4 cup Dry red wine or beef broth
· 1/4 cup Brandy (optional)
· 2 tablespoons Flour blended w/ 2 Tablespoon butter
· Salt
· Chopped parsley

In a 3 quart or larger electric slow cooker, combine shallots, garlic, carrots, ham, orange peel and bay leaf. Coat beef cubes with the 1/4 cup flour; add to the cooker. Sprinkle with peppercorns, thyme, cloves and sage. Drizzle with vinegar; pour in wine and brandy (if used). Cover; cook at low setting until beef is very tender when pierced (8−9 hrs). Remove and discard bay leaf and orange peel from stew, then blend in flour−butter mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 20 more minutes). Season to taste with salt. Sprinkle with parsley. Makes 8−10 servings.
 
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