shiraz braised beef over linguine

This is one of our favorite recipes. It is easy to pull together and always fills the house with a delicious, decadent aroma. David went out last night to play tennis with a co-worker and I thought it would be a great opportunity to spend my evening making this dish, drinking a glass of wine, listening to music, and reading. I recently discovered the wine company 19 Crimes and wanted to try cooking with it (while also partaking in my own glass). It was a relaxing way to end a Wednesday night after a full day of classes and grading.

Ingredients:

1 celery stick

2 sprigs of fresh thyme

2 bay leaves

Kitchen twine

1 onion

6 garlic cloves

2lbs stewing beef

6oz pancetta

2 cups of shiraz (or another red wine if you prefer something different)

14oz can diced tomato

Fresh Basil

Pasta

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After washing the celery lay the thyme and bay leaves into the ridge of the stalk and wrap with twine.  Set the herb bundle aside.

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In a deep sided pot, add the diced onion and garlic and sauté in 1 tablespoon of oil olive until the onions and garlic have softened. Approx 2-3 minutes.

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Add the beef and pancetta.  Add pepper and salt and brown for approximately 3 minutes.

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Pour in the red wine and bring to a boil for 2 minutes.

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Add in the diced tomatoes and the herb bundle. Cover and reduce heat to a simmer for 2 hours.

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Once done, lift the lid and add in a handful of chopped fresh basil.

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Serve over pasta and enjoy!

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