For this hearty Italian braise—garofolato di manzo alla romana—beef typically is cooked as a large roast, similar to a pot roast. We prefer cutting a chuck roast into chunks and simmering the meat as a stew. This ensures that the pieces are succulent and flavorful throughout, while also slightly reducing the cooking time. Cloves are the traditional seasoning; their earthy, subtly smoky, slightly bitter flavor complements the natural sweetness of the onion, fennel and tomatoes. To balance the deep, rich flavors of the stew, we serve it with a salad of fresh fennel, tomatoes and parsley; Polenta or crusty bread is an excellent accompaniment for absorbing the flavorful sauce.
pounds boneless beef chuck roast, trimmed and cut into 2-inch chunks
teaspoon ground cloves
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