We occasionally test recipes for a cooking rag and don't publish here. However, the last one we received was so bad it was pretty much an ingredients list. We kind of felt our way through it and the result was amazingly good. So here is our attempt to make sense of half a recipe. Normally I add a dash of fish sauce to slow cooking dishes like this, a trick I got from Gerry, to add complexity to the flavor so the odd part of this really makes sense.

1 celery rib, cut in half and slit length wise
2 bay leaves
4 sprigs of fresh thyme
2 minced garlic cloves
4 anchovies
1 Tbsp tomato paste
5 pounds boneless chuck roast, cut into 2" chunks
2 tbsp oil
1 large onion, cut into eight sections
1/4 cup flour
4 large carrots sliced
2 pounds Yukon Gold potatoes, cut into 1" pieces
2 cups Pinot Noir
2 cups chicken stock
4 oz salt pork, rinsed
14 oz can of diced tomatoes, drained
1 envelope gelatin
2 cups green peas
1 cup pearl onions
2 tbsp minced parlsey
Black pepper to taste

Tie the celery, bay, and thyme into a bundle. Add the oil to dutch oven and heat until it shimmers. Add the meat and brown on all sides, peppering to taste. When the meat is all browned, Add the onion and cook until softened. Combine the garlic, anchovy, and tomato paste and blend into a fine paste. Add to the pot and stir in for about 1 minute. Add the flour and mix well. Cook until the flour is absorbed.

Add the carrots and potatoes. Mix well and add the wine, scrapping up the fond. Add the stock, the celery bundle, the drained tomatoes, and the salt pork. Place in a 300 F oven and let cook 1 hour. Add the gelatin and mix well. Add the peas, pearl onions, and parlsey. Mix well and return to oven for another hour. Cool overnight, defat, reheat and serve with fresh bread.