Best Beef Stew

This hearty beef stew is perfect for cold days, offering rich flavors and tender meat. The recipe involves a few key steps: preparing a garlic-anchovy paste, browning the beef, sautéing vegetables, deglazing with wine, and slow-cooking in the oven with herbs and broth. Potatoes are added midway, and the stew is finished with pearl onions and peas for added depth and sweetness.

Source: My Year Cooking with Chris Kimball

Ingredients

• Garlic-Anchovy Paste:
  • 2 garlic cloves, pressed
  • 4 anchovy fillets
  • 1 tablespoon tomato paste
• Beef:
  • 4 pounds boneless beef chuck-eye roast (look for well-marbled meat)
  • 2 tablespoons olive oil
• Vegetables:
  • 1 large onion, halved and sliced into 1/8-inch-thick slices (about 2 cups)
  • 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
  • 1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
  • 2-3 Celery Ribs
  • 1 cup frozen peas, thawed
• Other:
  • 1/4 cup all-purpose flour
  • 2 cups red wine
  • 2 cups chicken broth
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 packet unflavored powdered gelatin (2 teaspoons)

Instructions

1. Prepare the Garlic-Anchovy Paste:
   • In a small bowl, combine the pressed garlic and minced anchovy fillets. Use the back of a fork to mash them into a paste or use a mortar and pestle.
   • Mix in the tomato paste and set aside.
2. Prepare the Beef:
   • Trim excess fat from the beef and cut into 1 1/2-inch cubes.
   • Pat the beef dry with paper towels; do not season.
3. Brown the Beef:
   • Heat 1 tablespoon of vegetable oil in a large Dutch oven over high heat.
   • Add half of the beef cubes (or a third if using a larger roast) and cook until well browned on all sides, about 8 minutes. Adjust the heat if the oil starts to smoke or the fond begins to burn.
   • Transfer the browned beef to a large plate and repeat with the remaining beef, adding another tablespoon of oil as needed.
4. Sauté the Vegetables:
   • Reduce the heat to medium
   • Add the sliced onion and carrot pieces. Cook for 1 to 2 minutes, stirring to scrape up the fond from the bottom of the pan.
   • Add the garlic-anchovy-tomato paste mixture and cook for 30 seconds until fragrant.
   • Add back the beef
   • Stir in the flour and cook for another 30 seconds.
5. Deglaze and Simmer:
   • Slowly add the red wine to deglaze the pan, scraping up any browned bits.
   • Increase the heat to high and simmer for 2 minutes.
   • Stir in the chicken broth, bay leaves, thyme sprigs.
   • Bring the mixture to a simmer, cover, and transfer to a preheated 300-degree oven.
   • Cook for 1 1/2 hours.
6. Add Potatoes and Celery Continue Cooking:
   • Add the potato pieces and chopped celery, cover, and return to the oven.
   • Cook for an additional 45 minutes.
7. Finish the Stew:
   • Remove the pot from the oven and place it on the stovetop over medium heat.
   • Skim any excess fat from the surface.
   • Add the thawed pearl onions and cook for 15 minutes.
   • In a small bowl, sprinkle the gelatin over 1/2 cup of water and let it soften.
   • Stir the softened gelatin and thawed peas into the stew.
   • Season with salt and ground black pepper to taste.
   • Cook for an additional 5 minutes until the peas are heated through.
8. Serve:
   • Ladle the stew into bowls and serve hot with crusty bread or over mashed potatoes.

Notes

• Herb packet: Putting all your herbs in a cheesecloth sachel is helpful for when you later need to discard them.
• Cooking Tip: Browning the beef in batches ensures a good sear and enhances the stew’s flavor. Avoid overcrowding the pan.
• Make-Ahead: Cooking the stew a day in advance and reheating it can deepen the flavors, though the beef may break down more upon reheating.