Thursday, November 29, 2007

Beef in Red Wine Sauce

3 medium onions, sliced
4 medium carrots, peeled, sliced, 1/4 inch thick
1 cup ham julienned
3 pounds beef, cut in 1 inch cubes
3 cloves garlic, minced
1 teaspoon thyme, dried
1/2 teaspoon rosemary leaves, crumbled
1/2 teaspoon marjoram
1 bay leaf
1 tablespoon salt
1/4 cup brandy
1 1/2 red wine
1 can tomatoes, with liquid, chopped

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

Soak top and bottom of a 3 1/4 quart clay cooker in cold water for about 15 minutes and drain.

Transfer beef mixture to cooker. Add tomatoes with liquid. Place covered cooker in cold oven.

Bake at 425F, stirring once or twice until beef and carrots are tender, approx 2 1/2 to 3 hours.

Serves 6
Purchase your Romertopf Clay Cookware and Recipe Book here:

No comments: