Equipment:  A large, heavy-duty skillet with a lid: 12 warmed dinner plates (or in our case three cold dinner plates, and four melamine kids plates, a lidded Pyrex in the fridge, and a plastic to go container.)

3 tablespoons unsalted butter
3 pounds of beef in a single piece from the top or bottom round, heal of round, shoulder arm or shoulder blade.
fine sea salt
freshly ground black pepper
3 pounds of carrots, trimmed, peeled and very thinly sliced (I peeled these while Henry napped and I watched a little telly)
2 6-ounce cans of tomato paste
3 cups dry red wine
3 cups of good quality chicken stock (I used 365 Chicken Stock)
Herbs:  I used some thyme and oregano

Melt the butter over moderate heat and then brown the meat on all sides.
Season generously with salt and pepper.
Add the rest of the ingredients and bring to a simmer over moderate heat.
Reduce the heat to low and cook covered maintaining a gentle simmer until the meat is very tender (3-4 hours)

Bon appetit et merci Patricia Wells.  ttyl your BFF (Boston Family Foodie)

For more info: Patricia Wells, Vegetable Harvest