Beef Braised In Red Wine

Ingredients

• 0.3 pound bacon finely chopped
• 3 lb beef chuck boneless
• 1 medium carrots finely chopped
• 2 rib celery stalks finely chopped
• 2 cups red wine dry red
• 4  garlic clove thinly sliced
• 1 tablespoon olive oil 
• 1 medium onion finely chopped
• 0.5 teaspoon pepper 
• 2 sprigs rosemary 
• 1 teaspoon salt 
• 4 sprigs thyme leaves 
• 3 teaspoons tomato paste 
• 0.3 cup water cold

Equipment

• frying pan
• oven
• pot
• dutch oven

Directions

1. Put oven rack in the middle and preheat oven to 325
2. 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).
3. Remove meat from pan and let rest on a plate.
4. Add bacon to pan and saute until browned.
5. Add the veggies and cook until they are softened and golden brown.
6. Add garlic, thyme, rosemary and saute for 1 minute. Then add tomato paste and stir in and cook for 1 minute.
7. Add wine and boil until liquid is reduced by half.
8. 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.
9. Remove from pan and slice across the grain.
10. Serve on top of potatoes or grits and top with sauce from pan.