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BEEF STEW WITH ANCHOVIES AND THYME

The anchovies really just provide flavourfulness, certainly not fishiness: there is no need to mention their presence if you are feeding people who might take against the idea. This, as with most stews, is at its best if you cook it, cool it, chill it, then reheat the next day. This version is slightly different from how it started out in How To Eat, but the taste is as good as ever.

Recipe posted by

Ingredients

  • Gluten Free
  • Nigella Recipe
  • 3 - 5 tablespoons olive oil or beef dripping
  • 1.5 kilo stewing beef, cut into chunky strips
  • 1 large onion, halved then finely sliced
  • 3 cloves garlic, minced or finely chopped
  • 3 medium carrots, cut into batons the size of fat matchsticks
  • 4 sticks celery, finely sliced
  • 2 teaspoons dried thyme or 1 and a half tablespoons fresh thyme leaves
  • 6 anchovy fillets, well drained and chopped up or minced fine
  • 3 tablespoons marsala
  • 500ml robust red wine
  • 300ml beef stock (doesnt have to be homemade!)
  • 1 tablespoons tomato puree
  • half teaspoon mace

Method

Serves: 6 to 8.

  1. Preheat the oven to gas mark 2/ 150C.
  2. Put the casserole in which you will cook the stew on the hob with 3 tablespoons of the oil or beef dripping to heat up.
  3. Add the sliced and chopped onion, garlic, carrots and celery and cook, stirring, until they begin to soften, but not colour.
  4. Add the beef and turn well with the vegetables in the pan until it loses its raw redness a little.
  5. Add the thyme, chopped anchovies, marsala, red wine, stock, tomato puree and mace and stir well.
  6. Bring to the boil and check for salt and pepper, and season to taste.
  7. Then put on a lid and then cook in the preheated oven for 3 hours.

Comments

  • Divinely delicious. We ate half of this amount between the two of us......

    Posted by greedygut on 10th Jun 2011 at 13.45

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