Tuscan Beef & Black Pepper Stew

By lorik

Tip: Don’t be shy about trimming the fat from the chuck roast. Remove as much as you can, which may mean shedding about 1 pound. Pull the roast apart at the natural seams, then use a sharp knife to trim the fat and cut the pieces into 2-inch chunks.

Ingredients

• 6 to 7 pounds boneless beef chuck roast, well trimmed and cut into 2-inch chunks
• Kosher salt and coarsely ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, halved and thinly sliced
• 12 medium garlic cloves, peeled
• 3 tablespoons tomato paste
• 2 sprigs rosemary, plus 1 tablespoon minced fresh rosemary
• 2 cups dry red wine

Details

Servings 6
Preparation time 60mins
Cooking time 240mins
Adapted from

Preparation

Step 1

Heat the oven to 325°F with a rack in the lower-middle position. Place the beef in a large bowl, sprinkle with 1 tablespoon salt and 2 tablespoons pepper, then toss.

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and garlic and cook, stirring, until the onion is lightly browned, 7 to 9 minutes. Add the tomato paste and cook, stirring, until the paste begins to brown, 3 to 5 minutes. Nestle the beef and rosemary sprigs in the onion mixture, cover and transfer to the oven. Cook for 2 hours.

Remove the pot from the oven. Stir, then return to the oven uncovered. Cook until a knife inserted into a piece of beef meets no resistance, another 1 to 1½ hours.

Using a slotted spoon, transfer the meat to a medium bowl. Set a fine mesh strainer over a fat separator or a medium bowl. Pour the meat juices into the strainer and press on the solids to push them through the strainer; discard any solids left behind.

Pour the wine into the now-empty pot and bring to a boil over medium-high, scraping up any browned bits. Reduce to medium and simmer until the wine is syrupy and reduced to 1 cup, 5 to 7 minutes. Meanwhile, if you strained the meat juices into a bowl, use a spoon to skim off and discard the fat from the surface.

Pour the defatted meat juices into the pot. Bring to a simmer over medium-high and cook, stirring occasionally, until thickened to the consistency of heavy cream, 5 to 7 minutes. Return the beef to the pot, add the minced rosemary and stir gently. Bring to a gentle simmer and cook, stirring occasionally, until the meat is heated, about 5 minutes. Stir in 2 teaspoons pepper, then taste and season with salt.