Blend on high: 4 c beef stock, 3 T tomato paste, 1 T soy sauce, 3 anchovies and 1 T Worcestershire. Set aside. Cut 3 lb beef chuck roast in 2” cubes, season with salt and pepper and brown well on 2 sides in 2 T oil in a large Dutch oven, about 10 min. Transfer to plate. Lower heat, add 10 oz white mushrooms (quartered) and cook, stirring, about 6 min. Add 2 diced carrots & 8 oz pearl onions/shallots and cook, stirring, until well-browned. Season to taste, then set aside. Add 1 unpeeled, halved yellow onion to the Dutch oven, cut-side-down, 2 whole carrots, 2 small celery and 3 unpeeled garlic. Cook until all are well-browned, about 4 min. Add 1 c red wine, scrape the bottom, and cook until reduced by 3/4, about 3 minutes. Add broth mixture, bring to a simmer & remove from heat. Add beef and any juices, along with 2 bay leaves and 4 thyme sprigs. Stir and return to a simmer over medium.
Transfer to lower rack of 275° oven, cover with lid part open, and cook 90 min. Liquid should be at a slow, steady simmer the entire time. Adjust temperature if necessary. Remove carrot, celery, thyme, bay leaves, onion, and garlic. Add 1 lb Yukon Gold potatoes and reserved veg, return to oven, and continue to cook, part covered, until tender, 45 – 60 min. If necessary, place on burner and simmer to reduce to desired consistency. Stir in 4 oz frozen peas or edamame. Season to taste. Serve immediately, or let cool overnight or for up to 5 days and reheat to serve.
Chef David Tombs, Terra Restaurant, 326 Victoria St, Kamloops, 250-374-2913, www.terrarestaurant.ca. Lots of “umami”