Step 1

Preheat oven to 150°C/300°F. Over high heat in a large Dutch oven or oven-safe, heavy-bottomed saucepan (for which you have a lid), heat about a tablespoon of neutral oil until just barely begins smoking. Season the chuck roast liberally with salt and pepper and then add to pan. Sear on one side until deeply browned, about 6-8 minutes. Flip and brown on the other side. Once browned, remove from pot and set aside on a plate.

Step 2

Reduce the heat to medium and add the mushrooms into the pot along with a generous pinch of salt. Cook the mushrooms until they reduce in size and are beginning to brown, about 8 minutes. As the mushrooms begin to release moisture, scrape any browned bit off the bottom of the pot.

Step 3

Once the mushrooms are browning, add the onion and anchovy fillets. Cook until the onion begins to soften and turn translucent, scraping up any remaining browned bits as you saute - about 4 minutes. The anchovies should begin to dissolve in this time.

Step 4

Add the tomato paste to the pot and stir to combine. Cook until the tomato paste darkens in colour and begins to get sticky, about 2 minutes. Add the garlic and cook until just fragrant, about 30 seconds more.

Step 5

Sprinkle over the flour and cook until it gives off a slight nutty aroma, about 2 minutes. Pour over the Worcestershire sauce and fish sauce and stir to combine to deglaze the pan. Add the 2 halved carrots and the celery.

Step 6

Cut the browned beef into bite-sized pieces using a sharp knife. Add the beef along with any accumulated juices on the plate to the pot. Pour over the chicken stock. Tie the sprigs of thyme and rosemary together using butchers twine and add to the pot.

Step 7

Bring the mixture up to simmer. Cover the pot, leaving the lid slightly askew, and transfer to the oven. Cook for about 1.5 hours or until the beef is just starting to become tender.

Step 8

Remove the pot from the oven and remove the carrots and celery and discard. Add the 2 sliced carrots and potatoes and stir into the stew. Partially cover again and return to the over again. Cook for another 45 minutes to 1 hour or until the potatoes, carrots and beef are all fork tender.

Step 9

In a small bowl, add about 60ml of water. Sprinkle over the gelatine and wait until it is completely hydrated, about 2-5 minutes. Remove the pot from the oven and set over medium heat on the stovetop. Fish out the thyme and rosemary bundle.

Step 10

Add the peas, if using. Bring the stew up to a gentle simmer and add the bloomed gelatine. Simmer for about 5 minutes longer. Simmer for longer if needed to reduce and thicken the sauce. Divide into portions and serve.