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Beef Braised in Red Wine

2 cups dry red wine
2 carrot, chopped
1 medium onion, chopped
1 celery stalk, chopped
1 bay leaf
1 sprig rosemary
2 whole clove

3 pounds rump roast or bottom round, trimmed
2 tablespoons olive oil
1 cup beef broth
3 tablespoons tomato paste
1 teaspoon salt

To make the marinade: In a large pot, combine the ingredients.
Add the beef, then cover the pan and refrigerate. Marinate the
meat, turning it every half hour for at least 2 hours.

Remove the beef from the marinade and pat it dry with paper towels.
Save the marinade. In a Dutch oven or casserole, heat the olive
oil. Add the beef and brown on all sides.

Pour the marinade into the pot with the beef. Add the beef broth.
Cover the pan and simmer for 2-1/2 hours, adding more water or
stock, if necessary. Stir in the tomato paste and season with
salt. Simmer 30 minutes more.

NOTES : I add cornstarch and a lot more vegetables. I also marinade
the meat longer. This is good with wide noodles.


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