Beef Stew 6 | Just A Pinch Recipes
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...
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Mixing bowl
- Fork
- Plate
- Spoon
- Paper towel
- Measuring spoon
Ingredients
- 2 1/8 medium garlic cloves, minced
- 6 anchovy fillets, minced
- 2 tablespoon(s) tomato paste
- 3 pound(s) beef chuck-eye roast, trimmed of excess fat, cut into 1 1/2-inch pieces
- 2 tablespoon(s) vegetable oil
- 1 large onion, halved and cut into 1/8-inch slices
- 4 medium carrots, peeled and cut into 1-inch pieces
- 1/4 cup(s) flour, all purpose
- 2 cup(s) red wine
- 2 cup(s) chicken broth
- 2 bay leaves
- 4 sprig(s) thyme, fresh
- 4 ounce(s) salt pork, rinced of excess salt
- 1 pound(s) yukon gold potatoes, scrubbed and cut into 1-inch pieces
- 1 1/2 cup(s) frozen pearl onions, thawed
- 2 teaspoon(s) gelatin, unflavored, powdered
- 1/2 cup(s) water
- 1 cup(s) frozen peas, thawed
- - salt and fresh cracked pepper to taste
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