Best Beef Stew

source	America's Test Kitchen
categories	main dish, stew
yield	Serves 6 to 8
prep time
total time

INGREDIENTS

2 Med garlic cloves , minced or pressed through garlic press (about 2 tsp)

4 anchovy fillets , finely minced (about 2 tsp)

1 Tbsp tomato paste

1 boneless beef chuck-eye roast (about 4 lbs), trimmed of excess fat, cut into 1 1/2-inch pieces (see note and step by step below)

2 Tbsp vegetable oil

1 Lrg onion , halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cup)

4 Med carrots , peeled and cut into 1-inch pieces (about 2 cup)

¼ cup unbleached all-purpose flour

2 cup red wine (see note)

2 cup low-sodium chicken broth

2 bay leaves

4 sprigs fresh thyme

4 oz salt pork , rinsed of excess salt (see note)

1 lb Yukon Gold potatoes , scrubbed and cut into 1-inch pieces

1 ½ cup frozen pearl onions , thawed

2 tsp unflavored powdered gelatin (about 1 packet)

½ cup water

1 cup frozen peas , thawed

Table salt and ground black pepper

INSTRUCTIONS

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. 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 1 tablespoon vegetable 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 minutes total, reducing heat if oil begins to smoke or fond begins to burn. Transfer beef to large plate. Repeat with remaining beef and 1 tablespoon vegetable 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 minutes. Add garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds.

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 minutes. Stir in broth, bay leaves, thyme, and salt pork. Bring to simmer, cover, transfer to oven, and cook for 1 ½ hours.

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 minutes.

6. Using large spoon, skim any 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 (meat should not be falling apart), about 15 minutes. Meanwhile, sprinkle gelatin over water in small bowl and allow to soften for 5 minutes.

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.

NOTES

Use a good-quality, medium-bodied wine, such as Côtes du Rhône or Pinot Noir, for this stew. Try to find beef that is well marbled with white veins of fat. Meat that is too lean will come out slightly dry. Four pounds of blade steaks, trimmed of gristle and silver skin, can be substituted for the chuck-eye roast. While the blade steak will yield slightly thinner pieces after trimming, it should still be cut into 11/2-inch pieces. Look for salt pork that is roughly 75 percent lean. The stew can be cooled, covered tightly, and refrigerated for up to 2 days. Reheat it gently before serving.

NUTRITION