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For a good braise, do not want the meat fully immersed into the liquid. Delicious served with mashed potatoes, pasta or some hearty vegetables. Adapted from themodernproper.com
Preheat the oven to 350 degrees F. Pat dry meat and generously salt and pepper on all sides. In a large Dutch oven (or braiser), heat olive oil until shimmering. In small batches, brown all sides of the meat. About 2 minutes per side. Set meat aside.
Reduce heat to medium-low, add onions, carrots and bay leaves. Sauté until carrots and onions are just tender, 5 minutes. Add garlic and cook for 1 more minute. Stir in tomato paste. Sprinkle mixture with flour until absorbed. Slowly add wine, balsamic and mushrooms.
Place meat back into the pan in a single layer. Tuck the thyme between the pieces of meat and bring the dish to a boil. Cover and place in preheated oven. Cook for 2 1/2 - 3 hours. Meat should gently fall apart with a fork when done.
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