4 anchovy fillets
2 medium cloves garlic, finely minced or grated on a
Microplane (about 2 teaspoons)
1 teaspoon Marmite
1 tablespoon soy sauce
2 tablespoons tomato paste
2 large carrots, peeled and cut into 1- to 2-inch chunks
2 stalks celery, cut into 1-inch chunks
2 large onions, finely sliced (about 4 cups)
2 tablespoons all-purpose flour
1 bottle (750-ml) dry red wine
4 cups homemade or low-sodium canned chicken stock
¼-ounce (1 packet) unflavored gelatin
2 bay leaves
4 sprigs fresh thyme
1 pound russet baking potatoes (about 2 large), peeled
and cut into 1- to 2-inch chunks
1. Adjust an oven rack to the lower-middle position and
preheat the oven to 225°F. Pat the chuck roast dry and
season it with salt and pepper. Tie kitchen twine tightly
around each piece at 1-inch intervals to help it retain its
shape.
2. Heat the oil in a large Dutch oven over high heat until
lightly smoking. Add the chuck and cook, turning
occasionally, until well browned on all sides, about 8 to
10 minutes. Transfer the beef to a large bowl.- Meanwhile, combine the anchovy fillets, garlic,
Marmite, soy sauce, and tomato paste in a small bowl