Beef Stew

Adapted from "Best Beef Stew" recipe at Cook's Illustrate.

Ingredients

8 small garlic cloves, pressed through garlic press (about 1 T)
2 large anchovy fillets, minced (about 2 T)
1 T 365 concentrated tomato paste
5 lbs boneless rib eye roast, trimmed, cut into 1 1/2 inch pieces
Olive oil
1 large yellow onion, halved and cut from pole to pole into 1/8 inch thick slices
8 medium carrots, washed, trimmed and cut into 1 inch pieces
1/4 cup unbleached all purpose flour
3/4 bottle red wine (used a cheap organic blended red wine from Berkeley Bowl)
2 cups chicken broth
2 bay leaves
4 sprigs of dried thyme
6 ounces salt pork
1 1/2 pound Yukon Gold potatoes, scrubbed, eyed and cut into 1 inch pieces
medium bag frozen peas and pearl onions
water as needed
kosher salt