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Ingredients

• • 2 cups drinking-quality red wine
  • 2 garlic cloves, chopped
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 3 to 5 anchovy fillet, packed in olive oil, drained, and mashed (optional)
  • 2 1/2 pounds boneless chuck or round, cut into 1 1/2-inch cubes, trimmed of excess fat
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 1/3 cup pitted black olives, preferably oil-cured (optional)
  • 1/2 teaspoon salt, or to taste
  • Freshly ground black pepper
  • 4 large carrots, peeled (leave whole)
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon cornstarch

Description

Serious Eats