Beef Braised In Red Wine

Ingredients

• •¼ pound bacon
• •3 lb beef chuck roast
• •1 medium carrot
• •2 rib celery
• •2 cups red wine
• •4 garlic cloves
• •1 tablespoon olive oil
• •1 medium onion
• •½ teaspoon black pepper
• •2 sprigs rosemary
• •1 teaspoon salt
• •4 sprigs thyme
• •3 teaspoons tomato paste
• •¼ cup water

Method

Adapted from foodista.com

1. 1Put oven rack in the middle.
2. 2Preheat oven to 325°F.
3. 3Heat oil in a large dutch oven until hot but not smoking.
4. 4Meanwhile, pat meat dry.
5. 5Season with salt and pepper.
6. 6Brown meat on both sides for about 10 minutes total.
7. 7( if the bottom of your pan starts to scorch turn down the heat some).
8. 8Remove meat from pan and let rest on a plate.
9. 9Add bacon to pan.
10. 10Saute until browned.
11. 11Add the veggies.
12. 12Cook until they are softened and golden brown.
13. 13Add garlic, thyme, rosemary.
14. 14Saute for 1 minute.
15. 15Add tomato paste.
16. 16Stir in and cook for 1 minute.
17. 17Add wine.
18. 18Boil until liquid is reduced by half.
19. 19Add water to the pan.
20. 20Bring to a simmer.
21. 21Return meat and any juices to the pan.
22. 22Cover the pot with the lid.
23. 23Transfer to the oven.
24. 24Cook for 2½ to 3 hours or until meat is very tender.
25. 25Remove from pan and slice across the grain.
26. 26Serve on top of potatoes or grits and top with sauce from pan.