Tuscan Beef Stew - cooking recipe

Ingredients

4-5 lbs chuck roast, trimmed and cut into 2 inch pieces
Salt, as needed
1 tablespoon veg oil
1 bottle cheap Chianti
1 cup water
4 shallots peeled and halved lengthwise
2 carrots peeled and halved lenthwise
1 head of garlic, cloves separated, but unpeeled
4 sprigs fresh rosemary
2 bay leaves
1 tablespoon cracked black peppercorns
1 tablespoon unflavored gelatin
1 tablespoon tomato paste
1 teaspoon anchovy paste
2 teaspoons ground black pepper
2 teaspoons flour
2-3 tablespoons butter

Preparation

1. Toss beef and 1 1/2 teaspoons of salt together and let stand for 30 mins. Heat oven to 300.
2. Brown beef, single layer, about 8 minutes.
3. Add 2 cups wine, water, shallots,carrots, garlic, rosemary, bay leaves, cracked peppercorns, gelatin, tomato paste, anchovy paste, and remaining beef. Bring to simmer, cover tightly with alum foil and lid. Transfer to oven, cook till tender, 2 - 2 1/2 hours, stirring occasionally.
4. Remove the beef. Strain sauce into a fat separator. Wipe out pot. Let sauce settle for 5 - 10 minutes, then return defatted liquid to the pot.
5. Add 1 cup wine and ground black pepper, and bring to boil. Simmer briskly, stirring occasionally, until thickened to consistency of heavy cream, 12 - 15 minutes.
5. Make a roue (melted butter and flour), and stir into the pot. Mix well. Add beef and simmer 5 to 10 minutes. Season to taste.