Ingredients
The following ingredients have 5 Servings
- 3 to 3 1/2 lbs boneless chuck roast (trimmed and cut into 2-inch pieces)
- 2 1/2 tsp kosher salt
- 1 TB olive oil
- 1 bottle (750ml Chianti)
- 1 cup water
- 1 onion (thinly sliced)
- 3 carrots (peeled and sliced into 1/2-inch thick rounds)
- 3 stalks celery (sliced into 1/2-inch pieces)
- 10 cloves garlic (chopped)
- 4 sprigs fresh rosemary
- 2 bay leaves
- 1 tsp freshly ground black pepper
- 1 TB unflavored gelatin powder (I use Knox brand)
- 1 TB tomato paste
- 1 tsp anchovy paste (don't skip this)
- 2 tsp cornstarch
Instruction
- Pat dry cut-up beef well, using paper towels.Toss beef with salt in a bowl and let stand at room temp 30 minutes. Preheat oven to 350F with rack on lower middle position.
- In a large Dutch oven, heat oil over medium high heat until starts smoking. Add half of the beef in a single layer and cook until well browned on all sides, about 8 min total, reducing heat if it begins to burn.
- Stir in 2 cups wine, water, onion, carrots, garlic, rosemary, bay leaves, pepper, gelatin powder, tomato paste, anchovy paste, and all remaining beef. Bring to a boil and immediately reduce to simmer. Cover tightly with foil, followed by lid (helps retain moisture.) Transfer to hot oven and cook until beef is tender, about 2 hours.
- In a bowl, whisk the remaining wine with the cornstarch until dissolved. Add to the pot of braised beef. Place pot on stovetop and bring to a boil over medium high heat; immediately reduce to simmer. Simmer (low boil) uncovered, stirring,10 minutes. Should be somewhat thickened. Season with additional kosher salt and pepper to taste, if needed.
- Serve with crusty bread, rice, noodles, or potatoes.
