Instructions
Step 1. Sear Beef:
- Preheat oven to 325°F (160°C). Season the beef generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.
- Sear the beef on all sides until deeply browned (about 3 minutes per side). Remove the beef and set it aside.
Step 2. Sauté Vegetables:
- Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the onions soften. Stir in the tomato paste and cook for 1 minute.
Step 3. Deglaze:
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, reducing the liquid slightly.
Step 4. Braise:
- Return the beef to the pot. Add the beef broth, thyme, and bay leaf. The liquid should mostly cover the meat. Bring the mixture to a low simmer on the stovetop.
Step 5. Cook Slow:
- Cover the pot tightly and transfer it to the preheated oven. Braise for 3.5 to 4 hours, or until the beef is fork-tender and easily shreds.
Step 6. Shred & Serve:
- Remove the meat from the pot and shred it using two forks. Strain the braising liquid into a saucepan, discarding the vegetables and herbs.
- Simmer the liquid until it reduces slightly to form a rich jus/gravy. Place the shredded beef on a plate, pour the jus over the top, and garnish with sliced red onion.