Best Beef Stew

So who do I personally know that makes the best stews when it comes to family gatherings?  Well, it is my Uncle Brendan.  He recommended that I try this Best Beef Stew recipe from Cook's Illustrated and so I did.  I could not find the recipe on the Cook's Illustrated but rather Framed Cooks.

All I can say is WOW!  This is most definitely one of the best tasting stews I have ever made.  The only ingredient I did not use was the anchovies.  The next time I try this, I will give it a shot and see how much of a difference it makes.  I have to say this is the first time I have ever cooked a stew in the oven. It was also a first for me using a gelatin as a thickener.

Best Beef Stew
Printable Recipe

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
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
2 cups low-sodium chicken broth
2 bay leaves
4 sprigs fresh thyme
4 ounces salt pork , rinsed of excess salt
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

Directions:
1. 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 paste and set mixture aside.
2. Pat meat dry with paper towels. Do not season.  Heat 1 tablespoon vegetable oil in large heavy-bottomed Dutch oven over high heat until just starting to smoke.  Add half of beef and cook until well browned on all sides, about 8 minutes total, reducing heat if oil begins to smoke or fond begins to burn. Transfer beef to large plate.  Repeat with remaining beef and 1 tablespoon vegetable oil, leaving second batch of meat in pot after browning.
3. Reduce heat to medium and return first batch of beef to pot.  Add onion and carrots to Dutch oven and stir to combine with beef.  Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 1 to 2 minutes.  Add garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds.  Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds.
4. Slowly add wine, scraping bottom of pan to loosen any browned bits.  Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes.  Stir in broth, bay leaves, thyme, and salt pork.  Bring to simmer, cover, transfer to oven, and cook for 11/2 hours.
5. Remove pot from oven; remove and discard bay leaves and salt pork.  Stir in potatoes, cover, return to oven, and cook until potatoes are almost tender, about 45 minutes.
6. Using large spoon, skim any excess fat from surface of stew.  Stir in pearl onions; cook over medium heat until potatoes and onions are cooked through and meat offers little resistance when poked with fork (meat should not be falling apart), about 15 minutes.  Meanwhile, sprinkle gelatin over water in small bowl and allow to soften for 5 minutes.
7. Increase heat to high, stir in softened gelatin mixture and peas; simmer until gelatin is fully dissolved and stew is thickened, about 3 minutes.  Season with salt and pepper to taste; serve.