Romertopf beef in red wine

6 Servings

Ingredients

Quantity Ingredient
2 mediums Onions -- sliced
4 mediums Carrots, peeled -- sliced
¼ \" thick
1 cup Ham -- julienned
3 pounds Beef chuck -- cut in 1\"
Cubes and
3 Cloves garlic -- minced
1 teaspoon Thyme -- dried
½ teaspoon Rosemary -- crumbled
½ teaspoon Marjoram
1 Bay leaf
1 tablespoon Salt
¼ cup Brandy
1½ cup Red wine
1 can (1 lb)
W/ liquid
Tomatoes, canned -- chopped

Directions

Combine all ingrediants except tomatoes in large bowl. Refrigerate covered 2-3 hours.

Soak top and bottom of a 3¼ quart (3¼ 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 ½ to 3 hours.

Recipe By : Clay Pot Cookery, Editors of Consumer Guide From: Date: 05/27

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