Beef Braised In Red Wine

Ingredients

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

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Put oven rack in the middle and preheat oven to 325°F
2. 2Heat oil in a large dutch oven until hot but not smoking. Meanwhile, pat meat dry and season with salt and pepper. Brown meat on both sides for about 10 minutes total. ( if the bottom of your pan starts to scorch turn down the heat some).
3. 3Remove meat from pan and let rest on a plate.
4. 4Add bacon to pan and saute until browned.
5. 5Add the veggies and cook until they are softened and golden brown.
6. 6Add garlic, thyme, rosemary and saute for 1 minute. Then add tomato paste and stir in and cook for 1 minute.
7. 7Add wine and boil until liquid is reduced by half.
8. 8Add water to the pan and bring to a simmer. Return meat and any juices to the pan. Cover the pot with the lid and transfer to the oven. Cook for 2 1/2 to 3 hours or until meat is very tender.
9. 9Remove from pan and slice across the grain.
10. 10Serve on top of potatoes or grits and top with sauce from pan.