Tuscan-Style Beef Stew | America's Test Kitchen

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