Instructions

1. Take e bottle of wine and pour it into a small pot and cook over medium heat. You want to reduce the wine by 2/3rds. Add half the oil to a pot and heat over medium high for a few minutes. Salt and pepper the meat on both sides and add a few pieces to cover the bottom of the pan. You want to brown them for a few minutes on each side. Once both sides are browned remove from the pan add more oil and add the next batch. While the meat is cooking add all the vegetables to a food processor and puree. When your meat is done add the pureed vegetables to the oil mixture and cook for 10 minutes. Chop the tomatoes, rosemary, and garlic and add them to the vegetables and cook for 5 more minutes. In an oven proof dish add the meat in a single layer, pour the reduced wine and the vegetable mixture. Pour the beef stock till the meat is covered. Cover the dish with tin foil, but poke a few holes for the steam to escape. Cook at 350 for 3 hours. Mid way through cooking check and replace any liquid that has evaporated with more stock.
2. After 3 hours remove the meat and strain everything from the dish into a pot and cook only the liquids on medium heat for about 10 minutes. You want this to reduce some more. Throw out the solids that you’ve strained. When your sauce has reduced, pour it over the meat and serve with mashed potatoes or french fries.