Braised Beef in Red Wine

My friend coached me on the technique of braising, and I consulted this recipe for ingredients. The wine store clerks recommended their new favourite "go-to wine" for cooking, cheapness and overall delicousness: Mon Ami Rascal Grenache Syrah Mouvedre. I used a smaller roast basically because I forgot how much I was supposed to buy, and I made some President's Choice "Splendido" Red Pepper Risotto (a delicious step above Kraft Dinner) to go with it, but the flavours were so different that I decided to have that as a "first course" and then the beef stew on its own.

Braised Beef in Red Wine

1 beef roast, about 1.3 pounds, tied into a compact shape
2 onions, diced
3 handfuls baby carrots, halved
2 celery stalks, chopped
4 tomatoes, chopped
4 garlic cloves, cut into slivers
1 lemon zest strip, about 3 inches long
1 cinnamon stick
5 cloves
bottle of red wine (minus a glass or two for the cook)
salt and freshly ground pepper to taste

Braising instructions courtesy of Alex L:

"Braising is so easy. Sear whatever the meat is, set it aside, turn the heat down, fry the onions and veg, put in the liquid (wine, stock, etc), reduce it a bit, put the meat back in, and cover and put on med heat on the stove or med heat in the oven (325) for a few hours."

I used the stove top; simmering time was 2 1/2 hours. This is the best thing I've ever made. I would never have thought something that tastes like this could have been cooked by me.

Note: Contrary to the implications of the photo on the right, Peanut was not on the menu.