What's great about this dish is that it's one of those things that you start, then you walk away for an hour while it cooks. Read a book (if people still do that.. ) or something.

We started off with a 3lb cut of thick cut of beef (Chuck roast or Sirloin or something). We rinsed it quickly with water then pat it dry. We dredged it in seasoned flour then quickly seared it in a pan with 2tbs of smoking hot basing oil. Once all sides were nice and brown we took it out of the pan and set it aside.

We turned down the heat, then added 4 large minced shallots and 4 tbsp of sundried tomato paste and sauteed them until they started turning golden brown. We deglazed the pan with 1/2 cup of dark red wine, then once it started boiling we added 1 1/2 cups of beef stock and 1/4 cup of balsamic vinegar. We brought up the heat a little, added the beef back into the pan, and covered it with a lid to simmer for an hour. I made sure to flip it every 20 or so minutes but besides that, it stays on the stove simmering with the lid on.

After an hour the liquid in the pan was reduced nicely, we pulled the meat out, and let it rest for 7ish minutes before cutting into it. Its good meat. With a side of rice or mashed potatoes, this stuff soars.