Title: Romertopf beef in red wine
 Categories: Beef
      Yield: 6 Servings
 
      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 ts Thyme -- dried
    1/2 ts Rosemary -- crumbled
    1/2 ts Marjoram
      1    Bay leaf
      1 tb Salt
    1/4 c  Brandy
  1 1/2 c  Red wine
      1 cn (1 lb)
           W/ liquid
           Tomatoes, canned -- chopped
 
  Combine all ingrediants except tomatoes in large bowl. Refrigerate
  covered 2-3 hours.
  
  Soak top and bottom of a 3 1/4 quart (3.25 L) 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 F/220C. Bake,
  stirring once or twice, until beef and carrots are tender, 2 1/2 to 3
  hours.