Beef Stew
INGREDIENTS
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2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
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4 anchovy fillets, finely minced (about 2 teaspoons)
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1 tablespoon tomato paste
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1 boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces
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2 tablespoons vegetable oil
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1 large onion, halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
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4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
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1/4 cup unbleached all-purpose flour
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2 cups red wine
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2 cups low-sodium chicken broth
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2 bay leaves
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4 sprigs fresh thyme
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4 ounces salt pork, rinsed of excess salt
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1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
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1 1/2 cups frozen pearl onions, thawed
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2 teaspoons unflavored powdered gelatin (about 1 packet)
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1/2 cup water
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1 cup frozen peas, thawed
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Table salt and ground black pepper
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