Beef Braised In Red Wine

Total Time: 5 hrs 50 mins Preparation Time: 50 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 2 -3 tablespoons olive oil
• 3 -3 1/2 lbs chuck roast
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 lb thick bacon, chopped
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 2 celery ribs, finely chopped
• 1 cup sliced mushrooms (or more)
• 6 garlic cloves, thinly sliced
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 2 tablespoons tomato paste
• 2 cups full-bodied red wine
• 2 cups low sodium beef broth
• 2 cups water

Recipe

• 1 put oven rack in middle position and preheat oven to 275°f
• 2 heat oil in pot over moderately high heat until hot but not smoking.
• 3 meanwhile, pat meat dry and sprinkle with salt and pepper. sometimes i add some montreal seasoning as well.
• 4 brown meat in hot oil on all sides, about 10 minutes total. (if bottom of pot begins to scorch, lower heat to moderate.) transfer to a plate using a fork and tongs.
• 5 add bacon to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 4 minutes.
• 6 add onion, carrot, celery and mushrooms, sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes.
• 7 tie the thyme and rosemary with kitchen twine, then add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. stir in tomato paste and cook, stirring, 1 minute. add wine and boil until liquid is reduced by about half, about 5 minutes. add broth and water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. cover pot with lid and transfer to oven. braise until meat is very tender, about 5 hours. turn the meat every hour or so.
• 8 transfer meat to a cutting board. skim fat from surface of sauce and discard along with herb stems. boil sauce until reduced by about one third, about 5 minutes, then season with salt. cut meat across the grain into 1/2-inch-thick slices and return to sauce.
• 9 note: beef improves in flavor if made 2 to 3 days ahead of serving time. cool completely in sauce, uncovered, then refrigerate in sauce, covered. remove some of the fat from the surface. reheat, covered, in a preheated 350°f oven until hot, 25 to 30 minutes, then slice meat.