Beef Stew
INGREDIENTS
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2 medium garlic cloves, minced
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1 tablespoon tomato paste
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1 boneless beef chuck eye roast cut into 1 1/2″ pieces
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2 tablespoons vegetable oil
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1 large onion, halved and cut pole to pole into slices
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4 medium carrots, peeled and cut into 1″ pieces
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1/4 cup flour
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2 cups red wine
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2 cups chicken broth
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2 bay leaves
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4 sprigs fresh thyme
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4oz salt pork
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1lb Yukon Gold potatoes
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1 1/2 cups frozen pearl onions, thawed
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2 teaspoons unflavored powdered gelatin
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1/2 cup water
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salt and black pepper to taste
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