Editing Beef Stew (section)

==Instructions==
# Combine stock, tomato paste, fish sauce, gelatin, soy sauce, and Worcestershire sauce in blender and blend fully
# Put oven rack to lowest setting and preheat to 150C (190C on Lisbon oven)
# Season beef all over with salt and pepper
# In a dutch oven, heat oil until shimmering. Cook beef about 10 minutes until well browned on both sides, then set onto a plate.
# Add mushrooms to dutch oven and cook until brown and dry, about 6 minutes.
# Add diced carrots and pearl onions and cook, stirring, until well browned on all sides. Season with salt and pepper and set aside in a bowl.
# Add halved onion, cut side down. Add whole carrots, celery, and garlic. Cook, stirring, until well browned, about 4 minutes.
# Deglaze with wine and reduce by 3/4, about 3 minutes.
# Add broth, simmer, and then remove from heat.
# Cut steaks into 1.75in chunks and transfer to a bowl. Toss with flour.
# Add beef and any juice to dutch oven with bay leaves and thyme. Stir and return to simmer.
# Transfer to oven and cover partially with lid. Cook about 1.5 hours. Liquid should hold a steady very light simmer.
# Remove stew from oven and remove carrot, celery, thyme, bay leaves, onion, garlic. Add potatoes and bowl of mushrooms, carrots & pearl onions.
# Return to oven and continue to cook until broth has thickened, about 45-60 minutes.
# Remove stew from oven and reduce on stove if needed. Season with salt and pepper if necessary.