🫙 From the Spice Rack
Romertopf Beef In Red Wine
2 md Onions -- sliced 4 md Carrots, peeled -- sliced 1/4 " thick 1 c Ham -- julienned 3 lb Beef chuck -- cut in 1" Cubes and 3 Cloves garlic -- minced 1 t Thyme -- dried 1/2 ts Ros...
maineasy
Ingredients8 items
Ingredients
- 2medium onions -- sliced
- 4medium carrots, peeled -- sliced
- 1/4" thick
- 1cup ham -- julienned
- 3lbbeef chuck -- cut in 1"
- 1tsp thyme -- dried
- 1/2tsp rosemary -- crumbled
- 1/2tsp marjoram
Directions
- 1
2 md Onions -- sliced 4 md Carrots, peeled -- sliced 1/4 " thick 1 c Ham -- julienned 3 lb Beef chuck -- cut in 1" Cubes and 3 Cloves garlic
- 2
Refrigerate covered 2-3 hours
- 3
Soak top and bottom of a 3 1/4 quart (3.25 L) clay cooker in cold water about 15 minutes and drain
- 4
Transfer beef mixture to cooker
- 5
Add tomatoes with liquid
- 6
Place covered cooker in cold oven
- 7
Set oven at 425 F/220C
- 8
Bake, stirring once or twice, until beef and carrots are tender, 2 1/2 to 3 hours