Best Beef Stew

Name: Best Beef Stew
Yield: Serves 6 to 8
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

343 comments

By J. Kenji Lopez-Alt

Appears in Cook's Illustrated January/February 2010, America's Test Kitchen TV

Despite hours of simmering, most beef stews fall flat. With its rich gravy and tender meat, this one packs in more flavor in less time.

SERVES6 to 8

TIME3¾ hours

has video

WHY THIS RECIPE WORKS

The taste of beef stew is rarely as complex as its rich aroma would lead you to believe. We wanted a rich-tasting but approachable beef stew with tender meat, flavorful vegetables, and a rich brown gravy that justified the time it took to p...

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