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Romertopf Beef in Red Wine

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Submitted by Liser

Romertopf Beef in Red Wine recipe

YIELD

4 servings

PREP

30 min

COOK

3 hrs

READY

Ingredients

2 2
MEDIUM MEDIUM ONIONS
sliced
4 4
MEDIUM MEDIUM CARROTS
peeled, sliced, 1/4 inch thick
1 237
CUP ML HAM
julienned *
3 1.4
POUNDS KG BEEF CHUCK
cut in 1 inch cubes
3 3
CLOVES CLOVES GARLIC
minced
1 5
TEASPOON ML THYME
dried *
½ 2.5
TEASPOON ML ROSEMARY LEAVES
crumbled
½ 2.5
TEASPOON ML MARJORAM *
1 1
EACH EACH BAY LEAVES *
1 15
TABLESPOON ML SALT
¼ 59
CUP ML BRANDY *
1 ½ 355
CUPS ML RED WINE *
1 1
CAN 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.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

why cut up the roast?

 

 

Nutrition Facts

Serving Size 468g (16.5 oz)
Amount per Serving
Calories 1218 63% from fat
 % Daily Value *
Total Fat 86g 132%
Saturated Fat 34g 171%
Trans Fat 0g
Cholesterol 354mg 118%
Sodium 2011mg 84%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 186g
Vitamin A 205% Vitamin C 16%
Calcium 9% Iron 62%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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