Red Wine Braised Beef

Ingredients

• 1.2-1.5 kg bottom roast
• 2 tbsp vegetable oil
• 2 carrots (diced)
• 1 celery stalk (diced)
• 1 onion (diced)
• 5 cloves of garlic (grated)
• Salt & pepper to taste
• 1⁄ 4 tsp thyme
• 1 tsp oregano
• 1⁄ 4 cup tomato paste
• 2 cups Pinot noir
• 2 cups beef broth
• 1⁄ 4 cup red wine vinegar
• 2 tbsp white sugar
• 2 bay leaves

Instructions

1. Preheat your oven to 350F.
2. Dice your bottom roast into large chunks and season generously with salt & pepper.
3. Heat a large dutch oven on medium high heat and add 2 tablespoons of neutral oil.
4. Add your beef in batches and sear until each side has a golden brown crust. Set aside.
5. Add your diced onion, carrot, and celery, and sauté for 7-10 minutes or until softened on medium heat. Add in your garlic, oregano, thyme, salt, pepper and tomato paste and cook for another 5 minutes, stirring constantly.
6. Add in your wine, stir and simmer for 15 minutes or until reduced by half.
7. Add back in your beef, broth, red wine vinegar, sugar and bay leaves.
8. Stir to combine, cover and add into the oven for 4 hours. (I like to stir at hour 2 and check if it needs more salt at hour 3.)
9. Remove from the oven and allow to cool, remove the bay leaves. Shred the beef with forks and it's ready to use!