ATK BEST BEEF STEW

ATK BEST BEEF STEW image

Yield 6-8 servings

Number Of Ingredients 21

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Ingredients

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
1/2-inch pieces (see note and step by step below)
2 tablespoons vegetable oil
1 large onion , halved and cut from pole to pole into 1/8-inch-thick slices (about 2
cups)
4 medium carrots , peeled and cut into 1-inch pieces (about 2 cups)
1/4 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 1/2 cups frozen pearl onions , thawed
2 teaspoons unflavored powdered gelatin (about 1 packet)
1/2 cup water
1 cup frozen peas , thawed
Table salt and ground black pepper

Steps:

1. Adjust oven rack to lower-middle position and heat oven to 300F. Combine garlic and anchovies in small bowl; press with back of fork to form paste. Stir in tomato paste and set mixture aside. 2. Pat meat dry with paper towels. Do not season. Heat 1T oil in large heavy-bottomed Dutch oven over high heat until just starting to smoke. Add half of beef and cook until well browned on all sides, about 8 mins total, reducing heat if oil begins to smoke or fond begins to burn. Transfer beef to large plate. Repeat with remaining beef and 1T oil, leaving second batch of meat in pot after browning. 3. Reduce heat to medium and return first batch of beef to pot. Add onion and carrots to Dutch oven and stir to combine with beef. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 1 to 2 mins. Add garlic mixture and cook, stirring constantly, until fragrant, about 30 secs. Add flour and cook, stirring constantly, until no dry flour remains, about 30 secs. 4. Slowly add wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 mins. Stir in broth, bay leaves, thyme, and salt pork. Bring to simmer, cover, transfer to oven, and cook for 1 1/2 hrs. 5. Remove pot from oven; remove and discard bay leaves and salt pork. Stir in potatoes, cover, return to oven, and cook until potatoes are almost tender, about 45 mins. 6. Skim excess fat from surface of stew. Stir in pearl onions; cook over medium heat until potatoes and onions are cooked through and meat offers little resistance when poked with fork, about 15 mins. Meanwhile, sprinkle gelatin over water in small bowl and allow to soften for 5 mins. 7. Increase heat to high, stir in softened gelatin mixture and peas; simmer until gelatin is fully dissolved and stew is thickened, about 3 minutes. Season with salt and pepper to taste; serve.