Beef Braised In Red Wine

Stir in the minced garlic, fresh thyme, and rosemary sprigs. Sauté for about 1 minute, until fragrant; you'll smell the garlic's sweetness.

Add the tomato paste to the pan, stirring it in well with the vegetables. Cook for another 1 minute, letting it deepen in color slightly.

Add the water to the pan and bring the mixture to a gentle simmer. Return the seared beef and any accumulated juices from the plate to the Dutch oven.

Cover the pot tightly with its lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the meat is fork-tender and easily pulls apart.