Slow Braised Italian Beef Stew

When cold winds blow and the skies are gray and damp, there's something wonderfully appealing about a hearty beefy stew that's been gently roasted to perfection with meltingly tender chunks of beef, a rich wine-based sauce and plenty of fresh vegetables. This Slow Braised Italian Beef Stew starts out with the traditional stew ingredients, but also features a handful of classic Mediterranean ingredients that will make your taste buds feel like they've taken a magic carpet ride to Italy! Are you ready?

Ingredients:

• 2 teaspoons garlic salt
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 3-3½ pounds well-marbled beef chuck roast trimmed of large pieces of fat and cut into 1½-inch pieces
• 2 tablespoons extra virgin olive oil
• 1 large onion finely chopped
• 6 medium cloves garlic finely minced
• 1 6 ounce can tomato paste
• 1 tablespoon Italian seasoning
• 1 tablespoon brown sugar
• 2 teaspoons anchovy paste
• 2 tablespoons all-purpose flour
• 1 ½ cups dry red wine
• 28 ounces cans fire-roasted tomatoes
• 1 ½ cups low sodium beef or chicken broth maybe more
• 2 tablespoons finely chopped fresh rosemary divided
• 1 tablespoon Worcestershire sauce
• 2 tablespoons capers drained and rinsed
• 1 teaspoon kosher salt
• 8 ounces carrots About 4 medium-large carrots, peeled and cut into ½-inch slices on a diagonal (or 8 ounces of baby carrots).
• 2 cups pearl onions
• ¾ cup pitted Kalamata olives