Classic Beef Braise

• 2 bacon strips, cut into large dice
• 3 carrots, diced
• 3 celery stalks, diced
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• pepper to taste
• 2 lb lean stewing beef, cut into 2 inch pieces
• 2 tsp canola oil
• 1 cup beef broth
• 1 1/2 cups water
• 1 cup dry red wine
• 1 tbsp tomato paste
• 4 garlic cloves, peeled, whole
• 1 bay leaf
• 1 sprig fresh rosemary

1. 1. Preheat oven to 350 degrees. In a large ovensafe saucepan or Dutch oven, saute bacon until fat starts to render. Add carrots, celery and onions and cook until vegetables are tender and fragrant, 5 to 7 minutes. Remove bacon and vegetables with slotted spoon and reserve. Discard bacon fat.
2. 2. In shallow dish, combine flour, salt and pepper to taste. Dredge beef in flour mixture until lightly coated. Shake off excess.
3. 3. Add canola oil to saucepan and heat on medium high. Add beef and lightly brown on all sides, working in batches if necessary. Remove beef from saucepan and add broth, wsater, wine and tomato paste. Whisk to blend. Return the beef to the pan along with the bacon, vegetables, garlic, bay leaf and rosemary. Cover tightly and braise in the oven for 1 hour.

bacon strips, carrots, celery stalks, allpurpose, salt, pepper, lean stewing beef, canola oil, beef broth, water, red wine, tomato, garlic, bay leaf, rosemary

Taken from www.epicurious.com/recipes/member/views/classic-beef-braise-50152987 (may not work)