Best Beef Stew | Meal Prep Extravaganza | Umami

Ingredients

• 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
• 4 anchovy fillets, finely minced (about 2 teaspoons)
• 1 tablespoon tomato paste
• 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)
• 2 tablespoons vegetable oil
• 1 large onion, halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
• 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
• 1/4 cup unbleached all-purpose flour
• 2 cups red wine (see note)
• 2 cups low-sodium chicken broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 4 ounces Salt pork, rinsed of excess salt (see note)
• 1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
• 1 1/2 cups frozen pearl onions, thawed
• 2 teaspoons unflavored powdered gelatin (about 1 packet)
• 1/2 cup water
• 1 cup frozen peas, thawed
• Table salt and ground black pepper