Best Beef Stew
"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 prepare. Step one for achieving rich meaty flavor is… read more..."
INGREDIENTS
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Why this recipe works:
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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 prepare.
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Step one for achieving rich meaty flavor is proper browning. If you crowd the pan, the meat ends up steaming in its own juices, so for a big pot of stew, it’s important to sear the meat in two separate batches. After browning the beef (beefy-tastin
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Along with traditional stew components like garlic, red wine, and chicken broth, we added ingredients rich in glutamates like tomato paste, salt pork, and anchovies. Glutamates are compounds that give meat its savory taste and they contribute conside
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less
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Serves 6 to 8
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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 gr
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2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
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4 anchovy fillets, finely minced (about 2 teaspoons)
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1 tablespoon tomato paste
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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)
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2 tablespoons vegetable oil
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1 large onion, halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
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4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
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1/4 cup unbleached all-purpose flour
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2 cups red wine (see note)
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2 cups low-sodium chicken broth
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2 bay leaves
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4 sprigs fresh thyme
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4 ounces salt pork, rinsed of excess salt (see note)
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1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
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1 1/2 cups frozen pearl onions, thawed
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2 teaspoons unflavored powdered gelatin (about 1 packet)
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1/2 cup water
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1 cup frozen peas, thawed
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Table salt and ground black pepper
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