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 ½-inch pieces (see note and step by step below)

2 tablespoons vegetable oil

1 large onion, halved and cut from pole to pole into ⅛-inch-thick slices (about 2 cups)

4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)

¼ cup unbleached all-purpose flour

2 cups red wine (see note)

2 cups low-sodium chicken broth

2 bay leaves

4 sprigs fresh thyme

4 ounces Salt pork, rinsed of excess salt (see note)

1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces

1 ½ cups frozen pearl onions, thawed

2 teaspoons unflavored powdered gelatin (about 1 packet)

½ cup water

1 cup frozen peas, thawed

Table salt and ground black pepper

Directions at americastestkitchen.com

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