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All-American Beef Stew Recipe
Ingredients
- 4 cups homemade or store-bought low-sodium chicken stock (950mL)
- 4 packets powdered unflavored gelatin (1 ounce; 30g)
- 3 tablespoons tomato paste (2.5 ounces; 75g)
- 1 tablespoon soy sauce (15ml)
- 3 oil- or salt-packed anchovy filets, rinsed (or 1 tablespoon Asian fish sauce)
- 1 tablespoon Worcestershire sauce (15ml)
- 2 tablespoons vegetable oil
- 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
- Kosher salt and freshly ground black pepper
- 10 ounces white button mushroom, quartered
- 4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-sized pieces
- 8 ounces frozen or fresh pearl onions (thawed if frozen, peeled if fresh) (225g)
- 1 large yellow onion, unpeeled, split in half (10 ounces; 275g)
- 2 small stalks celery (3 ounces; 85g)
- 3 medium cloves garlic, unpeeled
- 1 cup sherry, dry vermouth, or red wine (8 ounces; 235mL)
- 2 tablespoons flour (about 3/4 ounces 20g)
- 2 bay leaves
- 4 sprigs thyme
- 1 pound Yukon gold potatoes, peeled and cubed (450g)
- 4 ounces frozen peas
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