Tuscan-Style Beef Stew

Name: Tuscan-Style Beef Stew
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 4 pounds, boneless beef short ribs, trimmed and cut into 2-inch pieces; , Salt; 1 tablespoon, vegetable oil; 1 (750-ml) bottle, Chianti; 1 cup, water; 4 , shallots, peeled and halved lengthwise; 2 , carrots, peeled and halved lengthwise; 1 , garlic head, cloves separated, unpeeled, and crushed; 4 sprigs, fresh rosemary; 2 , bay leaves; 1 tablespoon cracked, black peppercorns, plus extra for serving; 1 tablespoon, unflavored gelatin; 1 tablespoon, tomato paste; 1 teaspoon, anchovy paste; 2 teaspoons, ground black pepper; 2 teaspoons, cornstarch

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Appears in Cook's Illustrated January/February 2015, America's Test Kitchen TV

In this simple yet rich stew, just two ingredients—Chianti and black pepper—provide most of the complexity. But when you add them to the pot makes all the difference.

SERVES6 to 8

TIME3¼ hours, plus 30 minutes resting

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WHY THIS RECIPE WORKS

Tuscan beef stew (peposo), a stew made by the tilemakers of Florence's famous Santa Maria del Fiore Cathedral Duomo, is a simple stew of beef braised in wine, with loads of peppercorns and a head of garlic cloves. To improve the texture and...

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