Beef Braised in Red Wine

For Marinade:
2 cups dry red wine, preferably Barolo or Barbaresco
2 carrots, chopped
1 medium onion, chopped
1 stalk celery, chopped
1 bay leaf
1 sprig rosemary, or 1 teaspoon dried
2 whole cloves

For Beef:
3 pounds bottom round or rump roast of beef
2 tablespoons olive oil
1 cup beef broth
3 tablespoons tomato paste
1 teaspoon salt

TO MAKE MARINADE:
In a large pot, combine the ingredients. Add the beef, then cover the pan and refrigerate. Marinate the meat, turning it every half hour for at least 2 hours.

FOR BEEF:
Remove the beef from the marinade and pat it dry with paper towels. Save the marinade. In a Dutch oven or casserole, heat the olive oil. Add the beef and brown on all sides.
Pour the marinade into the pot with the beef. Add the beef broth. Cover the pan and simmer for 2 1/2 hours, adding more water or stock, if necessary. Stir in the tomato paste and season with salt. Simmer 30 minutes more
To serve, slice the beef and spoon the sauce on top




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