All-American Beef Stew

seriouseats.com

Collin D

4 cups homemade or store-bought low-sodium chicken stock (950mL)

4 packets powdered unflavored gelatin (1 ounce; 30g)

3 tablespoons tomato paste (2.5 ounces; 75g)

1 tablespoon soy sauce (15ml)

1 tablespoon Worcestershire sauce (15ml)

2 tablespoons vegetable oil

3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks

Kosher salt and freshly ground black pepper

4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-sized pieces

8 ounces frozen or fresh pearl onions (thawed if frozen, peeled if fresh) (225g)

1 large yellow onion, unpeeled, split in half (10 ounces; 275g)

2 small stalks celery (3 ounces; 85g)

3 medium cloves garlic, unpeeled

1 cup sherry, dry vermouth, or red wine (8 ounces; 235mL)

2 tablespoons flour (about ¾ ounces 20g)

2 bay leaves

4 sprigs thyme

1 pound Yukon gold potatoes, peeled and cubed (450g)

4 ounces frozen peas

Note: Ingredients may have been altered from the original.

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