Tangy Stew

I made this stew last week, and pronounced it my favorite stew recipe yet. It isn't all that different from my own made-up, or riffed-on stew recipes, except that it had vinegar in it, and anchovies. And mushrooms, which I don't usually put in stew. And more garlic than usual. I love this stew! I love the tang of it. I guess that is why I have previously liked eating sauerkraut with stew.

I appear to be on a Food 52 kick, because this is the 2nd recipe this week from them, and I've bookmarked a couple more that I want to try. I think I just visited there for inspiration a week or two ago, and achieved that end. I modified their recipe some: I didn't have leeks, used less meat, and added a potato and sunchokes. My anchovy paste, having moved a household over 3 years ago and still hanging out in the butter drawer, expired in 2014. (Maybe it moved two households? From here, to there, and back again?) I used it anyway, and also added a dash of fish sauce in case it had lost some potency. It just seems unlikely that anchovy paste goes bad?! I am not a strict adherent to expiration dates, clearly. It all went alright. I guess I'll buy more anchovy paste to have on hand for the next 6 years.

Tangy Stew serves 8
2-3 pounds beef stewing meat, cut into 2-3 inch pieces
salt and pepper for the beef
¹/₃ cup olive oil
2 med onions, diced
8 cloves garlic, minced
2 carrots, diced
4 celery ribs, diced
4 ounces white mushrooms, roughly chopped
¹/₄ cup tomato paste
2 anchovies (or anchovy paste)
¹/₂ cup red wine vinegar
1 cup red wine
3+ cups beef broth
1 cup canned whole tomatoes with juices
1 large potato, chopped
2-3 sunchokes, chopped (opt)
1 ¹/₂ teaspoons salt
3 bay leaves
³/₄ teaspoon dried thyme
¹/₃ cup chopped parsley

1. Season the beef with salt and pepper on both sides. Brown the meat in batches in a 5-6 quart Dutch oven over high heat, adding more oil as needed. Remove to a plate.
2. Lower the heat and add all the vegetables. Cook for 5-10 minutes until softened. Stir in the tomato paste and anchovies and cook to melt the anchovies and distribute.
3. Add the beef back in, with its juices. Add the wine, vinegar, and tomatoes with juice (breaking them up against the side of the pot as you go) and bring to a boil. Add the stock to cover (you may need a bit more than 3 cups). Put in the salt, bay leaf, thyme, bring to a boil. Simmer, partially covered, for 3 hours until the meat is tender.
4. Mix in half of the parsley and garnish with the rest. Serve!