Braised Denver steak

Season the Denver steak with salt and pepper and sear hard, almost to black.

Cut the onions and cook them almost to black to caramelize their sugars.

Add the remaining vegetables and brown them; add tomato paste and caramelize it.

Deglaze with a little red wine, scraping up the bits.

Add herbs and beef broth and season liberally with salt and pepper.

Braise in a 225 oven about four hours, to an internal temperature of about 200 to 203, fork tender but holding together.

Rest in its liquid. Variation: strain the liquid and reduce it to a sauce (described as normal practice, not done here).