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Collection: Romertopf
Recipe By: Ed Nordstrom
Romertopf Roast Beef in Red Wine
Ingredients
- 2 cups onions, diced
- 2 cups mushrooms halved
- 1 cup celery, diced
- 3 pounds beef chuck, cubed 1 inch
- 1/2 teaspoon garlic powder
- 2 teaspoons fresh or frozen basil
- 1 tablespoon salt
- 1 cup red wine
Directions
- Combine all ingredients 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.
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