Main Dish (Beef )

Tuscan Stew

Contributor: Cooks Illustrated

5 lb chuck roast trimed in 2 in pieces
1 Tbl vegetable oil
750 ml Chianti one bottle
1 cup water
4 shallots peeled and halved
2 Carrots peeled and halved
1 head garlic separated and crushed (unpeeled)
4 sprigs Rosemary
2 bay leaves
1 Tbl peppercorns cracked
1 Tbl Unflavored gelatin
1 Tbl tomato paste
1 tsp anchovy paste
2 tsp pepper ground
2 tsp cornstarch or arrowroot powder

Toss beef with 1 1/2 tsp salt, let stand at room temp for 30 minutes. Heat oil in dutch oven until smoking, brown beef on all sides. Stir in 2 cups wine, water, shallots, carrots, garlic, rosemary, bay leaves, cracked peppercorns, gelatin, tomato paste, anchovy paste, and remaining beef. Simmer until tender, in 300 degree oven. Remove beef and strain liquid. Defat and return broth to pan. Add 1 cup wine and 2 tsp ground pepper, reduce to consistency of heavy cream, 12 to 15 minutes. Combine remaining wine with cornstarch, add to sauce with beef. Simmer till heated through, serve with more pepper.
Edition: 6