Active Time

　　45 min

　　Total Time

　　3 1/4 hr

　　The flavor of the wine looms large in this meaty braise, lending an extraordinary savoriness to the melt-in-your-mouth carrots.

　　

Ingredients

Makes 4 servings

　　2 pounds beef cheeks or boneless beef chuck roast

　　2 tablespoons grapeseed or vegetable oil

　　1 pound onions, coarsely chopped

　　1 pound baby carrots, peeled

　　1 (750-ml) bottle dry red wine

　　6 to 8 (3- by 1-inch) strips of orange zest

　　

Step 1

Preheat oven to 350°F. with rack in middle.

　　

Step 2

If using chuck, cut across grain into 4 pieces.

　　

Step 3

Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 4- to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, 6 to 10 minutes total. Transfer to a plate with tongs.

　　

Step 4

Add onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon pepper to pot and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Add wine and zest and bring to a boil. Add beef and return to a boil. Cover pot and braise in oven until meat is very tender, 2 to 4 hours (beef cheeks take longer than chuck). Season with salt and pepper. Serve beef with carrots and sauce.