Jugged Beef - cooking recipe

Ingredients

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 pork, 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

Preparation

Preheat oven to 300\u00b0F.
Mix Salt, Black Pepper, and flour in a Plastic bag.
Place 1/4 of the Beef at a time into the bag , shake well to coat.
Heat a large skillet over medium high heat.
Add Salt Pork, render well.
Add Beef, one quarter at a time, saute 'til brown. Set aside. Repeat 'til all meat is browned.
Drain pan and wipe clean.
Reheat pan over medium high heat, add oil.
Add Onions and Mushrooms, saute 'til onions start to brown, 10-12 minutes.
Add Carrots and the herbs, cook 3 minutes longer.
Spoon Vegetables into the jug.
Reheat pan, add the beef, wine, sherry, and Cranberry Sauce. Bring to a boil.
Spoon into the jug.
Bake, covered, 2 - 2 1/2 hours.
Add Parsley, mix well.
Serve with boiled Baby Red potatoes or over cooked Basmati Rice or noodles.
Add a fresh baked peasent loaf and a nice Merlot.