Modern Beef Burgundy | America's Test Kitchen

Ingredients

• 1 (4-pound) boneless beef chuck-eye roast, trimmed and cut into 1 1/2- to 2-inch pieces, scraps reserved
• Salt and pepper
• 6 ounces Salt pork, cut into 1/4-inch pieces
• 3 tablespoons unsalted butter
• 1 pound cremini mushrooms, trimmed, halved if medium or quartered if large
• 1 1/2 cups frozen pearl onions, thawed
• 1 tablespoon sugar
• 1/3 cup all-purpose flour
• 4 cups beef broth
• 1 (750-ml) bottle red Burgundy or Pinot Noir
• 5 teaspoons unflavored gelatin
• 1 tablespoon tomato paste
• 1 teaspoon anchovy paste
• 2 onions, chopped coarse
• 2 carrots, peeled and cut into 2-inch lengths
• 1 garlic head, cloves separated, unpeeled, and crushed
• 2 bay leaves
• 1/2 teaspoon black peppercorns
• 1/2 ounce dried porcini mushrooms, rinsed
• 10 sprigs fresh parsley, plus 3 tablespoons minced
• 6 sprigs fresh thyme