Preheat oven to 325°F.
Preheat oven safe pan over high heat on the stove.
Season beef with salt and pepper.
Sear beef on all sides. Remove from pan.
Sear mirepoix (diced onion, carrot, and stalk of celery) in same pan.
Add a little tomato paste (1 tbsp will do) and cook for 1 minute.
Deglaze with 1 cup red wine or stock.
Add beef back into pan and add enough stock or liquid to cover meat by about half.
Cover and put in oven.
Braising usually takes anywhere from 3 to 5 hours (you want beef to be fork tender).
Remove from oven and let rest for 20 minutes to let the juices redistribute. Enjoy!