Prep Time:	30 min.
Cook Time:	6 hrs.

Ingredients:

• 2 tbsp olive oil
• 3 lbs boneless chuck, cut into 2-inch cubes (or 4 lbs beef shin)
• 2 oz pancetta, chopped
• 2 large cloves garlic, finely chopped
• 6 anchovy fillets
• 1 cup dry white wine
• 1 3 in fresh rosemary sprig
• salt and freshly ground black pepper

1. Heat olive oil in a large, heavy skillet over medium-high heat.
2. Pat the beef dry.
3. Add only as much of the beef and pancetta to the pan as will fit comfortably without crowding. Cook until nicely browned on all sides. Transfer the meat to a large slow cooker and brown the remaining meat.
4. Sprinkle the meat with salt and pepper to taste.
5. Spoon off excess fat from the pan and reduce the heat to medium. Add the garlic cloves and achnovies and cook, stirring, for 2 min, or until the anchovies dissolve.
6. Add the wine and bring it to a simmer, scraping the bottom of the pan.
7. Pour the liquid into the slow cooker. Add the rosemary.
8. Cover and cook on low for 6 hrs, or until the meat is very tender.
9. Discard the rosemary and serve hot.