Best Beef Stew

Step 1: Adjust oven rack to lower middle position and heat oven to 300F; combine garlic and tomato paste and set aside.

Step 2: Pat meat dry with paper towels; do not season.

Step 3: Heat 1 tbsp oil in heavy bottomed dutch oven over high heat until just starting to smoke.

Step 4: Add half of the beef and cook until well browned on all sides about 8 minutes, reducing heat if oil begins to smoke or fond begins to burn.

Step 5: Transfer meat to plate and repeat with the rest of the meat and 1 tbsp oil, leaving meat in the dutch oven.

Step 6: Reduce heat to medium and add the first batch of meat to the pot; add onions and carrots and stir to combine with beef.

Step 7: Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, about 2 minutes; add garlic/tomato paste mixture and cook, stirring constantly for 30 seconds.

Step 8: Add flour and cook, stirring constantly until no flour remains (about 30 seconds).

Step 9: Add wine slowly, scraping bottom of pan to loosen any browned bitties.

Step 10: Increase heat to high allow wine to simmer to simmer until thickened and slightly reduced (about 2 minutes).

Step 11: Stir in broth, bay leaf and thyme; bring to a simmer, cover and transfer to oven and cook about 1 1/2 hours.

Step 12: Remove pot from oven and discard bay leaf.

Step 13: Skim any fat from surface of stew; if using pearl onions, add now and cook 15 minutes on the stove top.

Step 14: Meanwhile, sprinkle gelatin over water and allow to soften for 5 minutes.

Step 15: Increase heat to high, stir in softened gelatin and peas; simmer until gelatin is fully dissolved and stew is thickened (about 3 minutes).

Step 16: Season with salt and pepper to taste and serve.