Preparation Steps
- Put oven rack in the middle and preheat oven to 325- Heat oil in a large dutch oven until hot but not smoking.
Meanwhile, pat meat dry and season with salt and pepper.
Brown meat on both sides for about 10 minutes total.
( if the bottom of your pan starts to scorch turn down the heat some).
- Remove meat from pan and let rest on a plate.
Add bacon to pan and saute until browned.
- Add the veggies and cook until they are softened and golden brown.
- Add garlic, thyme, rosemary and saute for 1 minute.
Then add tomato paste and stir in and cook for 1 minute.
Add wine and boil until liquid is reduced by half.
- Add water to the pan and bring to a simmer.
Return meat and any juices to the pan.
Cover the pot with the lid and transfer to the oven.
- Cook for 2 1/2 to 3 hours or until meat is very tender.
- Remove from pan and slice across the grain.
Serve on top of potatoes or grits and top with sauce from pan.