Combine all ingrediants except tomatoes in large bowl. Refrigerate covered 2-3 hours. Soak top and bottom of a 3 1/4 quart (3.25 L) clay cooker in cold water about 15 minutes and drain. Transfer beef mixture to cooker. Add tomatoes with liquid. Place covered cooker in cold oven. Set oven at 425 F/220C. Bake, stirring once or twice, until beef and carrots are tender, 2 1/2 to 3 hours. Recipe By : Clay Pot Cookery, Editors of Consumer Guide From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (548g)|
|Recipe Makes: 6|
|Calories from Fat: 398 (51%)|
|Amt Per Serving||% DV|
|Total Fat 44.2g||59 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 171.3mg||53 %|
|Sodium 546.6mg||19 %|
|Potassium 1329.2mg||35 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 14g|
|Protein 53.8g||77 %|
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Calories per serving: 788
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