- 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
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.