Champagne Braised Beef

Method/Steps

1. Roll meat in flour. Heat olive oil in a large heavy roasting pan. Add meat and brown on all sides. Add carrot, onion and celery. Sauté until soft. Pour Champagne over meat; stir well and scrape up the flavourful bits stuck to the bottom of the pan. Cook, uncovered, over medium heat until liquid is reduced by half.

2. Stir in tomato paste. Cover and reduce heat.

3. Simmer 2 to 2-1/2 hours or until meat is tender. Turn and baste meat often during cooking. When done, remove to a cutting board.

4. Put sauce in a blender and process to a paste. Return sauce to pan. Stir over high heat until sauce has reached a medium-thick consistency. Taste and adjust for seasoning.