Prep & Season Beef:
Pat beef dry and season generously with salt and pepper.
Sear the Beef:
In a heavy-bottomed pot (like a Dutch oven), heat oil over medium-high heat.
Sear the beef in batches until browned on all sides. Set aside.
Sauté Aromatics:
In the same pot, add onion, garlic, carrots, and celery. Cook until softened (about 5 minutes).
Stir in tomato paste and cook for another 1–2 minutes.
Deglaze:
Pour in wine to deglaze the pot, scraping up the browned bits from the bottom. Let simmer for 2–3 minutes.
Braise:
Return beef to the pot. Add broth, thyme, bay leaf, and any additional vegetables if using.
Bring to a simmer, cover, and transfer to a preheated oven at 325°F (163°C) or simmer gently on the stovetop.
Cook:
Braise for 2.5 to 3 hours, or until the beef is fork-tender.
Finish:
Skim excess fat from the surface.
Adjust seasoning with salt and pepper.
Optionally, thicken the sauce by simmering uncovered or adding a cornstarch slurry.
Serving Suggestions:
Serve over mashed potatoes, polenta, or buttered noodles.
Garnish with chopped parsley for freshness.
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