Tuscan Beef and Black Pepper Stew (Fast & Slow) | Christopher Kimball’s Milk Street | Recipes, TV an

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, halved and thinly sliced
• 12 medium garlic cloves, smashed and peeled
• 2 cups dry red wine
• 3 tablespoons tomato paste
• 2 sprigs fresh rosemary, plus ½ tablespoon minced
• 4 pounds boneless beef chuck roast, trimmed and cut into 1½-inch chunks
• Kosher salt and coarsely ground black pepper
• 3 tablespoons all-purpose flour