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By Bradley Torni

All-American Beef Stew Recipe

Name: All-American Beef Stew Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 4 cups (950ml) homemade or store-bought low-sodium chicken stock; 3 tablespoons tomato paste (2.5 ounces; 75g); 3 oil- or salt-packed anchovy fillets, rinsed (or 1 tablespoon Asian fish sauce); 4 packets powdered unflavored gelatin (1 ounce; 30g); 1 tablespoon (15ml) soy sauce; 1 tablespoon (15ml) Worcestershire sauce; 2 tablespoons (30ml) vegetable oil; 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks; Kosher salt and freshly ground black pepper; 10 ounces (275g) white button mushroom, quartered; 4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-sized pieces; 8 ounces (225g) 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; 85g); 3 medium cloves garlic, unpeeled; 1 cup sherry, dry vermouth, or red wine (8 ounces; 235mL); 2 tablespoons all-purpose flour (about 3/4 ounce; 20g); 2 bay leaves; 4 sprigs thyme; 1 pound (450g) Yukon gold potatoes, peeled and cubed; 4 ounces (113g) frozen peas; Dutch oven, blender