Weekend (weeknight?) braised beef | ben's notes

Ingredients

• 1½ lbs top round, chuck roast, or other cheap cut of beef, chunked
• 2 Tbsp olive oil
• 4 medium shallots, quartered
• 4-5 carrots, roughly cubed
• 3-4 ribs of celery, cubed
• 10 oz mushrooms, washed and quartered. (Optional)
• 1 lb small, thin-skinned potatoes, washed. Cut the larger ones down to halves or quarters. (Do this later, see preparation.)
• Garlic. Lots. At least a head of cloves, maybe two.
• 1 cup red wine, plus some later.
• 1 large Tbsp beef stock concentrate (Better than Bouillon)
• 2 Tbsp tomato paste
• Bouquet garni: Rosemary Thyme Parsley Optional oregano/marjoram Alternate: 2 Tbsp dry italian herb blend.
• Rosemary
• Thyme
• Parsley
• Optional oregano/marjoram
• Alternate: 2 Tbsp dry italian herb blend.
• 2-3 bay leaves
• Ground black pepper, Salt to taste