Dave's Eats

• 2 quarts 2 quarts (1.9 kg) chicken stock (low-sodium)
• ¹⁄₃ cup, 2 tsp ¹⁄₃ cup, 2 tsp (97 g) tomato paste
• 6 6 oil- or salt-packed anchovy fillets, rinsed or 2 Tbsp (33 g) fish sauce
• 8 8 packets powdered unflavored gelatin
• 2 Tbsp 2 Tbsp (32 g) soy sauce
• 2 Tbsp 2 Tbsp (32 g) Worcestershire sauce

• 2 quarts 2 quarts (1.9 kg) chicken stock (low-sodium)
• ¹⁄₃ cup, 2 tsp ¹⁄₃ cup, 2 tsp (97 g) tomato paste
• 6 6 oil- or salt-packed anchovy fillets, rinsed or 2 Tbsp (33 g) fish sauce
• 8 8 packets powdered unflavored gelatin
• 2 Tbsp 2 Tbsp (32 g) soy sauce
• 2 Tbsp 2 Tbsp (32 g) Worcestershire sauce

Combine stock, tomato paste, anchovies, gelatin, soy sauce, and Worcestershire sauce in a blender and blend on high speed until homogenous. Set aside.

• ¹⁄₄ cup ¹⁄₄ cup (52 g) vegetable oil
• 6 lbs 6 lbs (2.7 kg) boneless beef chuck, cut into 1 lb steaks
• kosher salt, to taste
• freshly ground black pepper, to taste

• ¹⁄₄ cup ¹⁄₄ cup (52 g) vegetable oil
• 6 lbs 6 lbs (2.7 kg) boneless beef chuck, cut into 1 lb steaks
• kosher salt, to taste
• freshly ground black pepper, to taste

Adjust oven rack to lowest position and preheat oven to 300°F (150°C). In a large Dutch oven, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet or large plate and set aside.

• 1.2 lbs 1.2 lbs (570 g) white button mushrooms
• 8 8 (800 g) medium-sized carrots, half left whole, half cut into bite-sized pieces
• 1 lb 1 lb (450 g) frozen pearl onions, thawed

• 1.2 lbs 1.2 lbs (570 g) white button mushrooms
• 8 8 (800 g) medium-sized carrots, half left whole, half cut into bite-sized pieces
• 1 lb 1 lb (450 g) frozen pearl onions, thawed

Add mushrooms to Dutch oven and cook, stirring, until liquid is released and mushrooms begin to brown, about 6 minutes, lowering heat as necessary to prevent scorching. Add diced carrots and pearl onions and cook, stirring, until well-browned on all sides. Season to taste with salt and pepper, transfer to a bowl, and set aside.

• 4 4 onions
• 4 stalks 4 stalks celery
• 6 cloves 6 cloves garlic

• 4 4 onions
• 4 stalks 4 stalks celery
• 6 cloves 6 cloves garlic

Add halved yellow onion to Dutch oven, cut-side-down. Add whole carrots, celery stalks, and garlic. Cook, turning carrots, celery, and garlic occasionally until all the vegetables are well-browned, about 4 minutes.

• 2 cups 2 cups (470 g) sherry or dry vermouth or red wine

• 2 cups 2 cups (470 g) sherry or dry vermouth or red wine

Add wine or sherry, scrape up browned bits with a wooden spoon, and cook until reduced by 3/4, about 3 minutes. Add stock mixture and bring to a simmer. Remove from heat.

• ¹⁄₄ cup ¹⁄₄ cup (31 g) all-purpose flour
• 4 4 bay leaves
• 8 sprigs 8 sprigs fresh thyme

• ¹⁄₄ cup ¹⁄₄ cup (31 g) all-purpose flour
• 4 4 bay leaves
• 8 sprigs 8 sprigs fresh thyme

Cut seared steaks into 1 1/2- to 2-inch chunks and transfer to a large bowl. Toss with flour. Add beef and any juices accumulated in the tray or plate to the Dutch oven along with bay leaves and thyme sprigs. Stir to combine and return to a simmer over medium heat. Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 1/2 hours. Liquid should hold a slow, steady simmer the entire time. Adjust oven temperature if necessary during cooking.

• 2 lbs 2 lbs (910 g) Yukon Gold potatos, peeled and cubed

• 2 lbs 2 lbs (910 g) Yukon Gold potatos, peeled and cubed

Remove stew from oven. Using tongs, fish out and discard carrot, celery, thyme, bay leaves, onion, and garlic. Add potatoes and reserved sautéed mushrooms, pearl onions, and carrots to stew, return to oven, and continue to cook, partially covered, until beef, potatoes, and carrots are tender and broth has thickened, 45 minutes to 1 hour.