Beef In Red Wine Sauce - cooking recipe

Ingredients

2 to 3 lb. chuck, rump or round roast, sliced into serving size pieces, about 1 x 2 x 4-inch
2 c. dry red wine
2 to 3 Tbsp. oil
1 large onion
2 carrots
1 bay leaf
2 Tbsp. tomato paste
1/4 tsp. pepper
1/2 tsp. thyme

Preparation

Marinate the beef for 2 to 4 hours in red wine.
Remove beef and reserve marinade.
In a large heavy pan, brown beef on all sides, a few pieces at a time, in 2 to 3 tablespoons of oil; set aside. Cut up the onion and carrots. Brown them in the same pan, adding more oil, if necessary. Return the beef to the pan with red wine marinade.
Add bay lef, tomato paste, 1/4 teaspoon pepper and 1/2 teaspoon thyme.
Bring to a boil and simmer, covered, for about 2 hours or until meat is tender. Remove meat from pan and skim off as much fat as possible from the liquid.
Puree the vegetables with the liquid in a blender, then strain. Reheat the meat with the sauce and cook further, if necessary, to thicken. Serve garnished with lightly sauteed onions or green peppers.