Braised Beef With Red Wine



  1. Heat the oven to 250 F.
  2. Put the oil in a pot over medium-high heat.
  3. When hot, add some of the meat, working in batches to avoid crowding; sprinkle with salt and pepper.
  4. Cook until the meat is browned on all sides, adjusting the heat and turning the pieces as needed so they don't burn, 10 minutes for each piece.
  5. As they brown, transfer them to a platter; repeat until all the meat is browned.
  6. Pour off all but 3 tablespoons of the fat; lower the heat to medium.
  7. Add the onions, carrot, and celery, sprinkle with salt and pepper, and cook, stirring occasionally, until the vegetables begin to soften, 5 to 10 minutes.
  8. Stir in the wine and stock, scraping up any browned bits from the bottom of the pot, and add the browned meat.
  9. The braising liquid should come halfway up the sides of the meat.
  10. If it doesn't, add more liquid until it does.
  11. Raise the heat and bring to a boil; then lower it so that the mixture barely bubbles.
  12. Cover the pot and transfer it to the oven.
  13. Cook, stirring every 45 minutes and adding liquid to keep the meat half submerged, until the meat begins to get tender, at least 1 1/2 hours and more likely more than 2 hours.
  14. Now begin to check the meat every 15 minutes, adding a spoonful more liquid only if the pot looks too dry.
  15. The braise is done when the meat is very tender and almost falling apart, at least another 30 minutes.
  16. Taste and adjust the seasoning, garnish with the parsley, and serve.