When the days shorten and nights lengthen, my attention turns to braises.  Deeply flavored and nutritionally dense, tomatoes and beef are a happy combination in this easy to make dish.

Beef Braised with Tomatoes is my go-to recipe when I want a savory slow braised boneless chuck roast.  The holy trinity of tomatoes, onions, and garlic are perfumed by herbes de provence, all of which supports big meaty chunks of boneless chuck roast*.

I serve this with creamy polenta, a green salad, and a full bodied red wine for a cozy meal on a wintery evening.  This makes fabulous leftovers, and is also a great choice to make in advance for a dinner party.  Enjoy!

Beef Braised with Tomatoes

2.5 – 3 LB boneless chuck roast
2 large yellow onion, diced
3 cloves garlic, crushed
3 TB olive oil, plus more for drizzling
1 cup red wine
2 cans (14 oz each) diced tomatoes
1 TB herbes de provence
1/2 tsp red pepper flakes
1 tsp sea salt (or to taste)

Cut the boneless beef roast into large cubes, about 2 inches on a side.

Heat a large covered pot on medium high until warm.  Add beef chunks and allow to brown on one side before turning each.  When two sides of chunks are browned, add onion and garlic and saute for a few more minutes.  Add remaining ingredients and bring to a simmer.   Then cover, and simmer on low for two hours, or until beef is tender but not falling apart.  Taste for salt and adjust seasoning.  Serve in shallow bowls over a serving of creamy polenta, or with crusty bread.  Drizzle with your best quality extra virgin olive oil before serving for extra flavor.

*Whether or not to eat beef is an important question to ask — and answer — for each of us.  I believe that humanely raised grass finished beef is the way to go when I do buy this costly meat.