Yield: 6-8 servings 2 Tablespoons butter 1 small onion, chopped ﬁnely 4 cloves garlic, minced 3 anchovy ﬁllets 1 ½ to 2 pounds beef chuck high-quality extra virgin olive oil for ﬁnishing (e.g. Academia Barilla Unﬁltered Extra Virgin Olive Oil) salt to taste In a Dutch oven, warm up the butter over medium heat. Add the onion and cook for 5-6 minutes, until the onion begins to soften. Add the garlic and anchovy ﬁllets and cook for another 2 minutes, until the anchovies are melted. Add the beef and cook for 12-15 minutes, turning it occasionally to make sure it browns on all sides. Add 3 quarts of water and some salt and bring to a boil. Lower the heat to low, cover the pot, and cook for 3 ½ hours. (The stew can be cooled and refrigerated for up to 4 days.) Take the beef out and place on a cutting board. Turn up the heat to high and reduce the sauce by 1/3. Slice the beef into ¼-inch slices and serve over polenta with a drizzle of sauce and a drizzle of extra virgin olive oil.