Romertopf Beef in Red Wine
Romertopf Beef in Red Wine recipe
Yield
4 servingsPrep
30 minCook
3 hrsReady
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
sliced |
|
| 4 | medium |
carrots
peeled, sliced, 1/4 inch thick |
|
| 1 | cup |
ham
julienned |
*
|
| 3 | pounds |
beef chuck
cut in 1 inch cubes |
|
| 3 | cloves |
garlic
minced |
|
| 1 | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
rosemary leaves
crumbled |
|
| ½ | teaspoon |
marjoram
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | tablespoon |
salt
|
|
| ¼ | cup |
brandy
|
*
|
| 1 ½ | cups |
red wine
|
*
|
| 1 | can |
tomatoes
canned, with liquid, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
sliced |
|
| 4 | medium |
carrots
peeled, sliced, 1/4 inch thick |
|
| 237 | ml |
ham
julienned |
*
|
| 1.4 | kg |
beef chuck
cut in 1 inch cubes |
|
| 3 | cloves |
garlic
minced |
|
| 5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
rosemary leaves
crumbled |
|
| 2.5 | ml |
marjoram
|
*
|
| 1 | each |
bay leaves
|
*
|
| 15 | ml |
salt
|
|
| 59 | ml |
brandy
|
*
|
| 355 | ml |
red wine
|
*
|
| 1 | can |
tomatoes
canned, with liquid, chopped |
*
|
Directions
Combine all ingrediants except tomatoes in large bowl.
Refrigerate covered 2 to 3 hours.
Soak top and bottom of a 3¼ quart (3.25 litre) 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 degrees F/220C.
Bake, stirring once or twice, until beef and carrots are tender, 2½ to 3 hours.
