Best Beef Stew

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medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)

anchovy fillets , finely minced (about 2 teaspoons)

tablespoon tomato paste

boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces

tablespoons vegetable oil

large onion , halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)

medium carrots , peeled and cut into 1-inch pieces (about 2 cups)

cup unbleached all-purpose flour

cups red wine

cups low-sodium chicken broth

bay leaves

sprigs fresh thyme

ounces salt pork , rinsed of excess salt

pound Yukon gold potatoes , scrubbed and cut into 1-inch pieces

cups frozen pearl onions , thawed

teaspoons unflavored powdered gelatin (about 1 packet)

cup water

cup frozen peas , thawed

Table salt and ground black pepper

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