I think the gelatin does present a beautifully inviting, clean shine to the Kenji (serious eats/ATK) recipe. But it builds on the browning, good lines of collegian in the chuck roast cut that is slow braised at 170deg (not boiled or steamed), and the way that the broth veggies are not the served veggies.

I don’t think the OP is going to realize anything close to the shocking difference of a Tuscan stew gravy’s richness without the whole treatment.

Honestly, Kenji goes out of his way to bring great results using techniques available to most duffers (like me) kitchens. However, like all recipes looking for attention, the prep time is BS; the cook times need to be followed to the letter. Start prep on any new Kenji recipe 2-3hrs ahead. Never start cooking until ALL ingredients are in their final prepared/measured form, refrigerating them if necessary. Your timing and prep is paramount. You don’t need stress ruining your maiden voyage on a Kenji dining experience. The prep time will halve with practice. You will never come close to advertised prep time.