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All-American Beef Stew

J. Kenji López-Alt
  • minutes
  • Serves 6

INGREDIENTS

3

lbs Beef chuck, whole boneless roast

3

Oil- or salt-packed anchovy filets

2

Bay leaves

10 oz

Button mushroom, white

4

Carrots (10 ounces, medium

2

small stalks Celery

3

medium cloves Garlic

8 oz

Pearl onions, frozen or fresh

4 oz

Peas, frozen

4

sprigs Thyme

1

Yellow onion, unpeeled, split in half (10 ounces; 275g), large

1 lb

Yukon gold potatoes

4 cups

Chicken stock, homemade or store-bought low-sodium

3 tbsp

Tomato paste

1 tbsp

Soy sauce

1 tbsp

Worcestershire sauce

2 tbsp

Flour

1

Kosher salt and freshly ground black pepper

2 tbsp

Vegetable oil

4

packets Gelatin, powdered unflavored

1 cup

Sherry

1 person Recommend This Recipe