Oleh DeanTheGreen, My first attempt at braising. The combination of beef, red wine, balsamic vinegar, and mirepoix is just magical to me. This recipe seems long and complicated, but most of the time is spent waiting around for it to cook by itself whilst you drink wine :) Be sure to use a cast iron or enameled cast iron pan (with lid) for this dish as it will be placed into a very hot oven and needs to withstand that level of heat for an extended period of time. The braise can be served over any number of starches: roasted or mashed potatoes, polenta, rice, etc. Your choice, but I lean towards mashed potatoes or polenta.