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

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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