Braised Beef With Red Wine And Rosemary

Do Not chop the beef into large chunks. Cut the beef into about 2″ cubes to minimize the cooking time so that you won’t wait for too long to get a fall-apart tenderness.
To ensure the beef is cooked tender and juicy from the inside, we need to coat the beef with flour and sear it until nicely browned before cooking it with other ingredients.
Pick a dry red wine for this recipe, such as Burgundy, Cabernet Sauvignon, Pinot Noir, or anything but not a sweet wine.
Generously give this dish a long time for simmering, so that the beef comes out tender and absorbs all the flavors from the sauce.