To cut calories we prefer baking this chunky beef instead of frying. This nicely herbed oil-free dish cooks in brandy, wine and tomato juices is anything but dainty. You just throw all ingredients into the clay cooker, place into cold oven and you are done. Smart Recipes, American Recipes, Beef Recipes, Recipes Beef American Romertopf Beef In Red Wine Romertopf Beef In Red Wine Recipe | PT3H40M Serves 6 Ingredients: 3 Pounds Beef Chuck 1 Cup Ham 1.5 Cups Red Wine 0.25 Cup Brandy 3 Cloves Garlic 4 Medium Carrots 2 Medium Onions 1 Teaspoon Dried Thyme 0.5 Teaspoon Dried Marjoram 0.5 Teaspoon Dried Rosemary 1 Bay Leaf 1 Tablespoon Salt 1 Can Tomatoes (1 Pound) Mix together all ingredients except tomatoes in a large bowl. Refrigerate, covered for about 2-3 hours. Soak top and bottom of a 3¼-quart clay cooker in cold water for about 15 minutes. Drain well. Transfer the beef mixture and tomatoes with liquid in the cooker. Arrange the covered cooker in cold oven. Set oven to 425 degree F. Bake for about 2½-3 hours, stirring once in the middle way.

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