Rick’s Beef Stew (for clay cooker)

Ingredients

• 1¾ lbs cubed beef for stew
• 1½ cups of red wine
• ¼ cup brandy
• 4 stalks celery, cut up
• 3 turnips, cut up into cubes
• 1 tomato, cut up into cubes
• 2 carrots, cut up
• ½ large onion, cut up into cubes
• 1 green pepper, cut up into one-inch square pieces
• 1 bay leaf
• marjoram
• pepper
• rosemary
• thyme
• garlic

Preparation

1. Combine all ingredients in a Romertopf or Schlemmertopf or equivalent clay cooker.
2. Cook at 425°F for 2½ hours