Slow-Cooked Beef with Extended Wine Reduction

Method

1. Season beef with salt and pepper.
2. In a large pot, brown the beef on all sides.
3. Add onion, carrots, and celery, sauté until softened.
4. Add garlic, tomato paste, thyme, and bay leaves.
5. Pour in red wine, bring to a boil, then reduce heat and simmer for 2.5 hours.
6. Serve with mashed potatoes or crusty bread.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.