beef-stew - Recipes

Ingredients

• 4 cups homemade or store-bought low-sodium chicken stock (950mL)
• 3 tablespoons tomato paste (2.5 ounces; 75g)
• 1 tablespoon soy sauce (15ml)
• 3 oil- or salt-packed anchovy filets, rinsed (or 1 tablespoon Asian fish sauce)
• 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
• 10 ounces white button mushroom, quartered
• 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 3/4 ounces 20g)
• 2 bay leaves
• 4 sprigs thyme
• 1 pound Yukon gold potatoes, peeled and cubed (450g)
• 4 ounces frozen peas