Shelly's Recipe

BEEF BRAISED IN RED WINE

Category: Roasts/Tenderloin - Beef

2 tbsp olive oil
1 (3 lb) boneless beef chuck roast
1 tsp salt
1/2 tsp pepper
1/4 lb bacon, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 sprigs thyme
2 sprigs rosemary
3 tbsp tomato paste
2 cups of full-bodied dry red wine, like Cabernet Sauvignon
2 cups water

Put oven rack in the middle and preheat oven to 325 Heat 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).

Remove meat from pan and let rest on a plate. Add bacon to pan and saute until browned. Add the veggies and cook until they are softened and golden brown. Add garlic, thyme, rosemary and saute for 1 minute. Then add tomato paste and stir in and cook for 1 minute. Add wine and boil until liquid is reduced by half.

Add 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. Remove from pan and slice across the grain. Serve on top of potatoes or grits and top with sauce from pan.