Beef Stew

Yield

Makes 6 servings

Ingredients

• 4 cups (1136ml) unsalted chicken stock
• 3 tbsp tomato paste
• 1 tbsp fish sauce
• 30g gelatin powder
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 tbsp vegetable oil
• 1.25kg chuck roast (redondo) in 3 steaks
• 275g white button mushroom
• 4 medium carrots (275g): 2 whole, 2 in bit-sized pieces
• 225g thawed frozen pearl onions
• 1 large onion, unpeeled, cut in half (275g)
• 85g celery
• 3 cloves garlic, unpeeled
• 235ml red wine
• 2 tbsp flour
• 2 bay leaves
• 4 sprigs thyme
• 450g Yukon gold potatoes, peeled and cubed

Instructions

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