Ingredients
4 cups (950ml) homemade or store-bought low-sodium chicken stock
4 packets powdered unflavored gelatin (1 ounce; 30g)
2 tablespoons (30ml) vegetable oil
3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
Kosher salt and freshly ground black pepper
4 medium carrots (10 ounces; 275g), 2 split lengthwise, 2 cut into bite-size pieces
2 small stalks celery (3 ounces; 85g)
1 large yellow onion, thinly sliced (10 ounces; 275g)
2 red bell peppers, thinly sliced (8 ounces; 225g)
4 cloves garlic, thinly sliced
1/2 cup sweet Hungarian paprika (about 2 ounces; 55g)
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) Asian fish sauce
2 bay leaves
4 sprigs thyme
2 tablespoons flour (about 3/4 ounce; 20g)
1 pound (450g) Yukon Gold potatoes, peeled and cubed
1 to 2 tablespoons (15 to 30ml) apple cider vinegar
Chopped fresh parsley leaves, for serving