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All-American Beef Stew
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 ¾ ounces 20g)
  • 2 bay leaves
  • 4 sprigs thyme
  • 1 pound Yukon gold potatoes, peeled and cubed (450g)
  • 4 ounces frozen peas
Steps
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