4 lb chuck-eye boneless roast, cut into 1½ inch pieces
2 tbsp vegetable oil
1 large onion, chopped
4 large carrots, peeled and cut into 1 inch pieces
¼ cup all-purpose flour
2 cups red wine (I used a good Pinot Noir, which was recommended by ATK)
2 cups low-sodium chicken broth
4 ounces salt pork, rinsed of excess salt
2 bay leaves
2 sprigs of fresh thyme
1 lb Yukon Gold potatoes, scrubbed and cut into 1 inch pieces
1½ cups frozen pearl onions, thawed
2 tsp (1 packet) unflavored gelatin
½ cup water
1½ cups frozen peas, thawed
Salt and Pepper, to taste
Instructions
Combine the garlic and anchovies in a small bowl, pressing with the back of a fork to form a paste. Add the tomato paste and mix until combined. Set aside.
Pat the meat dry with paper towels (do not season the meat). Heat 1 tbsp of oil in a large Dutch Oven or saucepan over medium high heat, until oil shimmers and just begins to smoke. Working in batches, brown ⅓ to ½ of the meat at a time until all sides are well browned, about 8 minutes. Do not crowd the beef in the pan as this will cause the beef to steam in it's own juices rather than brown. Transfer browned beef to a dish and set aside. Add the remaining 1 tbsp oil to the pan and brown the remaining beef. Turn the temperature down a bit if the oil begins to smoke or the fond begins to burn.
Reduce heat to medium and add all the beef back to the pan. Add the chopped onions and carrots to the beef and cook until the onion is softened, 2-3 minutes. Stir frequently, scraping the bottom of the pot to loosen any browned bits. Add the garlic mixture, stirring constantly until fragrant (about 30 seconds). Then add the flour and stir constantly until flour is fully incorporated (about 30 seconds).
Slowly add the red wine, being sure to scrape the bottom of the pan to remove any browned bits. Increase the heat to high to bring the wine to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the chicken broth, salt pork, bay leaves, and fresh thyme. Bring mixture to a simmer.
Scoop mixture using a ladle into a crockpot, and cook on high setting for 1½ hours. (If you are using a Dutch oven, you can simply cover and place in an oven, preheated to 300 degrees for 1½ hours).
Using a spoon, skim any excess fat from the top of the stew. Remove the bay leaves, thyme sprigs, and salt pork. Stir in the potatoes, cover and cook for another 45 minutes.
Stir in the pearl onions. Cook for another 15 minutes, or until onions and potatoes are cooked through and the meat is tender. Meanwhile, sprinkle the gelatin over the water in a small bowl and let sit for 5 minutes.
Ladle the stew back into a soup pot to heat on the stovetop (or if using a Dutch oven, just move from the oven to the stove). Over high heat add the gelatin and peas to the stew and stir until combined. Simmer until the gelatin is fully dissolved and the stew is thickened, about 3 minutes. Season with salt and pepper to taste.
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/traditional-beef-stew/