1 (4-pound) boneless beef chuck-eye roast, trimmed and cut into 1 1/2- to 2-inch pieces, scraps reserved
Salt and pepper
6 ounces salt pork, cut into 1/4-inch pieces
3 tablespoons unsalted butter
1 pound cremini mushrooms, trimmed, halved if medium or quartered if large
1 1/2 cups frozen pearl onions, thawed
1 tablespoon sugar
1/3 cup all-purpose flour
4 cups beef broth
1 (750-ml) bottle red Burgundy or Pinot Noir
5 teaspoons unflavored gelatin
1 tablespoon tomato paste
1 teaspoon anchovy paste
2 onions, chopped coarse
2 carrots, peeled and cut into 2-inch lengths
1 garlic head, cloves separated, unpeeled, and crushed
2 bay leaves
1/2 teaspoon black peppercorns
1/2 ounce dried porcini mushrooms, rinsed
10 sprigs fresh parsley, plus 3 tablespoons minced
6 sprigs fresh thyme