• Pre-heat oven to 350F degrees.
• Generously season beef with salt and pepper on all sides. Set aside and allow the meat to reach room temperature (about 30 minutes)
• Heat oil in dutch oven heavy pot. Add beef and brown on all sides (about 10 minutes), then transfer to a plate.
  
• Add onion and carrots to the pot and sauté until veggies start to soften (about 5 minutes), then stir in tomato paste.
  
• Next add the wine and beef broth. Reduce heat to medium low and allow this to simmer for a couple minutes, stir well.
  
• Transfer the beef to the pot, snuggling in the broth. Add bay leaves and thyme. Cover and cook in the oven for about 2 1/2 hours to 3 hours, or until tender.

Slow Cooker Wine Braised Beef

• Press sauté mode in your slow cooker (see notes). Add oil and allow it to get really hot.
• Add seasoned beef and brown on all sides (about 10 minutes), then transfer to a plate.
• Add onion and carrots to the slow cooker and sauté until veggies start to soften (about 5 minutes), then stir in tomato paste.
• Add the wine and beef broth and allow it to simmer for a couple minutes, stir well.
• Transfer the beef to the slow cooker, snuggling in the broth. Add bay leaves and thyme. Cancel sauté mode.
• Braise beef in wine on high heat for 5-6 hours or on low heat for 8 hours, or until fork tender.

Instant Pot Braised Beef in Wine

• Turn the instant pot on sauté mode. Add oil and allow it to get hot.
• Add the seasoned beef and brown on all sides (about 10 minutes), then transfer to a plate.
• Toss in onion and carrots to the instant pot and sauté until veggies start to soften (about 5 minutes), then stir in tomato paste.
• Stir in the wine and beef broth and allow it to simmer for a couple minutes.
• Next, transfer the beef back to the instant pot, snuggling in the broth. Add bay leaves and thyme. Cancel sauté mode.
• Cook on high pressure for 55 minutes then allow for natural pressure release.