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Recipe Name: Romertopf Beef In Red Wine Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 Onions, sliced
4 Carrots, peeled sliced
1/4 " thick
1 Cup(s) Ham, julienned
3 Pound(s) Beef chuck, cut in 1"
cubes and
3 Cloves garlic, minced
1 Teaspoon(s) Thyme, dried
1/2 Teaspoon(s) Rosemary, crumbled
1/2 Teaspoon(s) Marjoram
1 Bay leaf
1 Tablespoon(s) Salt
1/4 Cup(s) Brandy
1 1/2 Cup(s) Red wine
1 1 lb
W/ liquid
Tomatoes, canned chopped
Directions:
Combine all ingrediants except tomatoes in large bowl.
Refrigeratecovered 2-3 hours.Soak top and bottom of a 3 1/4 quart (3.25
L) clay cooker in cold waterabout 15 minutes and drain.Transfer beef
mixture to cooker. Add tomatoes with liquid.Place covered cooker in
cold oven. Set oven at 425 F/220C. Bake,stirring once or twice, until
beef and carrots are tender, 2 1/2 to 3hours.Recipe By : Clay Pot
Cookery, Editors of Consumer GuideFrom:
Date: 05/27File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1468
Calories From Fat: 1022
Total Fat: 113.3g
Cholesterol: 346.4mg
Sodium: 1631.5mg
Potassium: 1121.2mg
Carbohydrates: 11.4g
Fiber: 2.7g
Sugar: 5.4g
Protein: 87.2g


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