In a large, heavy skillet, heat the oil over medium-high heat. Pat the beef dry. 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. Sprinkle the meat with salt and pepper to taste.
Spoon off the excess fat from the pan and reduce the heat to medium. Add the garlic and anchovies and cook, stirring, for 2 minutes, or until the anchovies dissolve. Add the wine and bring it to a simmer, scraping the bottom of the pan. Pour the liquid into the slow cooker. Add the rosemary.
Cover and cook on high for 6 hours, or until the meat is very tender. Add the beef broth and if able remove from cooker base and put on the stove top, and cook for 30 minutes until sauce is reduced. If not leave cooking with the top off for about 30 minutes to reduce the sauce. Discard the rosemary before serving and serve hot.
My slow cooker cooks for 4 or 6 hrs on high, 8 or 10 hrs on low. I just set it for 6 hrs on high and then propped the lid open for an additional 3 minutes to reduce the sauce. Original recipe did not have the added 3/4 cup extra beef broth during the reduction to increase the amount of sauce.
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|Serving Size: 1 (20g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 31 (79%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 6.3mg||2 %|
|Sodium 96mg||3 %|
|Potassium 35.1mg||1 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 1.6g||2 %|
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Calories per serving: 39
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