1 cup red wine, such as cabernet sauvignon or pinot noir
1 (15-ounce) can low-sodium beef broth, plus extra, as needed
1/2 ounce dried porcini mushrooms
1 large sprig fresh rosemary, leaves removed and chopped
6 sprigs fresh thyme, leaves removed and chopped
Preheat the oven to 350 degrees F.
Pat the beef dry with paper towels and season
with salt and pepper. In a heavy 6-quart pot or
Dutch oven, heat 2 tablespoons of oil over
medium-high heat. Add the beef and cook until
browned on all sides, about 12 minutes. Remove
the beef and set aside.
Reduce the heat to medium. Add the remaining
oil and the onions. Cook, stirring frequently,
until tender, about 8 minutes. Add the garlic
and cook for 1 minute until aromatic. Add the
wine and scrape up the brown bits that cling to
the bottom of the pan with a wooden spoon. Stir
in the broth and mushrooms. Return the beef to
the pot and bring the liquid to a boil. Cover
the pot and transfer to the oven. Cook until
the beef is fork-tender, about 3 hours, turning
the beef over halfway through and adding more
beef broth, as needed.
Transfer the beef to a cutting board. Tent with
foil and let stand for 15 minutes. Meanwhile,
spoon any excess fat off the top of the pan
juices. Using an immersion blender, blend the
pan juices and vegetables until smooth. Add the
rosemary and thyme. Bring to sauce to a simmer
and simmer for 5 minutes. Season with salt and
pepper, to taste.
Cut the beef into 1-inch pieces and place on a
platter. Spoon some of the sauce over the meat
and serve the remaining sauce on the side.
Cook's Note- The cooked pan juices and
vegetables can also be pureed in a blender.
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