All-American Beef Stew

seriouseats.com

Alice Xie

4 cups ( 950 ml) homemade or store-bought low-sodium chicken stock

3 tablespoons tomato paste (2.5 ounces; 75 g)

3 oil- or salt-packed anchovy fillets, rinsed (or 1 tablespoon Asian fish sauce)

4 packets powdered unflavored gelatin (1 ounce; 30 g)

1 tablespoon ( 15 ml) soy sauce

1 tablespoon ( 15 ml) Worcestershire sauce

2 tablespoons ( 30 ml) vegetable oil

3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks

Kosher salt and freshly ground black pepper

10 ounces ( 275 g) white button mushroom, quartered

4 medium carrots ( 10 ounces; 275g), 2 left whole, 2 cut into bite-sized pieces

8 ounces ( 225 g) frozen or fresh pearl onions (thawed if frozen, peeled if fresh)

1 large yellow onion, unpeeled, split in half ( 10 ounces; 275g)

2 small ribs celery (3 ounces; 85 g)

3 medium cloves garlic, unpeeled

1 cup sherry, dry vermouth, or red wine ( 8 ounces; 235mL)

2 tablespoons all-purpose flour (about ¾ ounce; 20 g)

2 bay leaves

4 sprigs thyme

1 pound ( 450 g) Yukon gold potatoes, peeled and cubed

4 ounces ( 113 g) frozen peas

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