Milk Street: Tuscan Beef And Black Pepper Stew (Peposo Alla Fornacina)

 6 to 7 pounds boneless beef chuck roast, well trimmed and cut into 2-inch Chunks

Kosher salt and coarsely ground black pepper

2 Tablespoons c extra-virgin olive oil

1 Large yellow onion, halved and thinly sliced

12 Medium garlic cloves, peeled

3 Tablespoons tomato paste

2 Sprigs rosemary, plus 1 tablespoon minced fresh rosemary

2 Cups dry red wine

DIRECTIONS

Heat the oven to 325°F with a rack in the lower-middle position. Place the beef in a large bowl, sprinkle with 1½ teaspoons salt and 2 tablespoons pepper, then toss.

 In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and garlic and cook, stirring, until the onion is lightly browned, 7 to 9 minutes. Add the tomato paste and cook, stirring, until the paste begins to brown, 3 to 5 minutes. Nestle the beef and rosemary sprigs in the onion mixture, cover and transfer to the oven. Cook for 2 hours.

Remove the pot from the oven. Stir, then return to the oven uncovered. Cook until a knife inserted into a piece of beef meets no resistance, another 1 to 1½ hours.

Using a slotted spoon, transfer the meat to a medium bowl. Set a ‚ne mesh strainer over a fat separator or a medium bowl. Pour the meat juices into the strainer and press on the solids to push them through the strainer; discard any solids left behind.

 Pour the wine into the now-empty pot and bring to a boil over medium-high, scraping up any browned bits. Reduce to medium and simmer until the wine is syrupy and reduced to 1 cup, 5 to 7 minutes.

Meanwhile, if you strained the meat juices into a bowl, use a spoon to skim off and discard the fat from the surface.

 Pour the defatted meat juices into the pot. Bring to a simmer over medium-high and cook, stirring occasionally, until thickened to the consistency of heavy cream, 5 to 7 minutes. Return the beef to the pot, add the minced rosemary and stir gently. Bring to a gentle simmer and cook, stirring occasionally, until the meat is heated, about 5 minutes. Stir in 2 teaspoons pepper, then taste and season with salt.

Recommended to serve with Polenta.