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1
Season the beef with salt and pepper.
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2
Tie kitchen twine around the beef at 2-inch intervals and once from end to end.
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3
Heat 2 tablespoons oil in a large (8-quart), heavy-bottomed pot over medium heat until hot but not smoking.
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4
Brown the meat all over, including the ends, about 3 minutes per side; transfer to a plate.
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5
Keep the pot on the stove, and reduce heat to medium-low.
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6
Add the remaining 2 tablespoons oil and the garlic and onions to the pot.
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7
Cook, stirring often, until the onions are softened, 5 to 7 minutes.
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8
Add the bay leaves, tomato paste, ketchup, vinegar, and wine.
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9
Raise the heat to medium-high; bring the mixture to a boil.
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10
Return the beef to the pot; add 2 cups water.
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11
Cover the pot with a tight-fitting lid.
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12
Reduce heat to medium-low; simmer 2 hours.
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13
Turn the beef; continue to simmer until tender, 1 1/2 to 2 hours more.
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14
Let cool slightly.
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15
Transfer the beef to a cutting board.
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16
Remove the twine; let the beef stand 15 minutes.
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17
Skim the fat from the sauce.
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18
Bring the sauce to a simmer over medium heat; cook until the liquid is reduced by one-quarter, about 7 minutes.
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19
Season with salt and pepper.
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20
Remove from heat; whisk in the sour cream.
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21
Cut the beef across the grain into 1/4-inch-thick slices.
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22
Return the slices to the pot to immerse in sauce, then transfer to a large serving platter.
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23
Ladle more sauce on top.
