Best Beef Stew
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 4 anchovy fillets, finely minced (about 2 teaspoons)
- 1 tablespoon tomato paste
- 1 boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces
- 2 tablespoons vegetable oil
- 1 large onion, halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
- 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
- 1/4 cup unbleached all-purpose flour
- 2 cups red wine
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 ounces salt pork, rinsed of excess salt
- 1 pound Yukon gold potatoes, scrubbed and cut into 1-inch pieces
- 1 1/2 cups frozen pearl onions, thawed
- 2 teaspoons unflavored powdered gelatin (about 1 packet)
- 1/2 cup water
- 1 cup frozen peas, thawed
- Table salt and ground black pepper
- Produce
- Bay leaves (2)
- Carrots, peeled and cut into 1-inch pieces (about 2 cups), medium (4)
- Onion, large (1)
- Pearl onions, frozen (1 1/2 cups)
- Peas, frozen (1 cup)
- Thyme, fresh (4 sprigs)
- Yukon gold potatoes (1 pound)
- Seafood
- Anchovy fillets, finely minced (about 2 teaspoons) (4)
- Meat
- Beef chuck-eye roast (about 4 pounds), boneless (1)
- Salt pork (4 ounces)
- Canned Goods
- Chicken broth, low-sodium (2 cups)
- Tomato paste (1 tablespoon)
- Cooking & Baking
- All-purpose flour, unbleached (1/4 cup)
- Garlic cloves, medium (2)
- Table salt and ground black pepper (1)
- Vegetable oil (2 tablespoons)
- Drinks
- Water (1/2 cup)
- Desserts
- Gelatin, unflavored powdered (2 teaspoons)
- Beer, Wine & Liquor
- Red wine (2 cups)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published December 28, 2009 (3 years ago).
15 people saved this recipe.
