Tara's Beef Stew

Ingredients

3 cloves Garlic

4 Anchovy filets, minced fine

1 Tbsp tomato paste

1 1/2 Boneless Chuck Eye Roast cut into inch pieces

2 Tbsps Oil

1 1/8 sliceds Large Onion halved and inch thick

4 Carrots cut into 1 inch pieces

1/4 cup Flour

2 cups Red Wine

4 Oz Salt Pork

2 Bay Leaves

4 Sprigs Fresh Thyme

1 Lb Yukon Gold Potatoes

1 1/2 cups Frozen Pearl Onions

2 tsps unflavored gelatin

1/2 Cup Water

1 cup Frozen Peas

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Directions

Put oven rack on low middle and heat to 300
Combine Garlic and Anchovies in a small bowl and mash with a fork to form a paste, them mash in the tomato paste. Pat meat dry (do not season) heat 1 Tbsp oil over high heat, add 1/2 of meat and cook till browned on all sides (about 8 minutes total), then transfer to a plate. then brown 2nd 1/2.
Reduce heat to medium, return 1st batch of meat to the pot, add onion and carrot and stir scraping the bottom of the pot to loosen any browned bits. (about 2 minutes) Add Garlic mixture, and stir till fragrant (30 seconds) Add Flour, cook and stir till no dry flour remains (30 seconds)
Slowly add wine, scraping bottom for browned bits. Increase to high heat, and allow wine to simmer and reduce a little. Stir in Broth and Salt pork, bay leaves and Thyme Transfer to oven and cook 1 1/2 hours.
Remove from oven, remove and discard bay leaves and salt pork. Add Potatoes and return to oven for another 45 minutes
Add pearl onions and cook on medium for about 15 minutes more. Meanwhile pour gelatin over water and allow to soften. Increase to high heat, stir in gelatin (and peas if you want) and cook 3-5 minutes more