Preparing the meat:
Trim the beef of excess fat and tendons.
Rub the meat with salt and pepper.
Browning:
Heat the olive oil in a large roasting pan or casserole dish.
Sear the meat all over until it has a nice brown crust. This takes about 5-7 minutes.
Then remove the meat from the pan.
Remove from the pot and set aside.
Prepare the vegetables:
In the same pot, sauté the diced vegetables (onion, carrots, celery) until softened, about 5-7 minutes.
Add the garlic and sauté for another minute.
Deglaze:
Deglaze with red wine to loosen any juices from the bottom of the pot. Let the wine reduce for a few minutes.
Braise:
Return the meat to the pot.
Add the beef broth and chopped tomatoes (including any juice).
Add the rosemary, sage, bay leaves, and optionally the tomato paste.
Stir well, bring to a boil, then reduce the heat.
Cook:
Cover the pot and simmer the meat over low heat for about 2.5 to 3 hours.
The exact time depends on the size and type of meat. The meat should be tender enough to fall apart easily.
Season to taste:
After the cooking time, remove the meat and slice it.
Reduce the sauce if desired, or purée it with an immersion blender to make it smoother. Season to taste.
Serve:
Pour the sauce over the meat and serve with side dishes such as polenta, mashed potatoes, or fresh bread.
