Beef Stew With Anchovies and Thyme
by Nigella. Featured in HOW TO EATIntroduction
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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6-8
- 3 tablespoons olive oil (or beef dripping)
- 1½ kilograms stewing steak (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 ½ tablespoons fresh)
- 6 anchovies (well drained, chopped or minced fine)
- 3 tablespoons marsala
- 500 millilitres robust red wine
- 300 millilitres beef stock (does not have to be home made)
- 1 tablespoon tomato puree
- ½ teaspoon mace
- 3 tablespoons olive oil (or beef dripping)
- 3¼ pounds beef stew meat (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 ½ tablespoons fresh)
- 6 anchovies (well drained, chopped or minced fine)
- 3 tablespoons marsala
- 2 cups robust red wine
- 1¼ cups beef broth (does not have to be home made)
- 1 tablespoon tomato puree
- ½ teaspoon mace
Method
- Preheat the oven to gas mark 2/150ºC/130°C Fan/300ºF.
- 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.
- Add the sliced and chopped onion, garlic, carrots and celery and cook, stirring, until they begin to soften, but not colour.
- Add the beef and turn well with the vegetables in the pan until it loses its raw redness a little.
- Add the thyme, chopped anchovies, marsala, red wine, stock, tomato puree and mace and stir well.
- Bring to the boil and check for salt and pepper, and season to taste.
- Then put on a lid and then cook in the preheated oven for 3 hours.
- Preheat the oven to gas mark 2/150ºC/130°C Fan/300ºF.
- 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.
- Add the sliced and chopped onion, garlic, carrots and celery and cook, stirring, until they begin to soften, but not colour.
- Add the beef and turn well with the vegetables in the pan until it loses its raw redness a little.
- Add the thyme, chopped anchovies, marsala, red wine, stock, tomato puree and mace and stir well.
- Bring to the boil and check for salt and pepper, and season to taste.
- Then put on a lid and then cook in the preheated oven for 3 hours.
Additional Information
MAKE AHEAD / STORE:
The stew can be made up to 3 days ahead. Cool, cover and refrigerate as quickly as possible and within 2 hours of making. Can also be frozen in airtight containers for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or casserole over a medium heat, stirring occasionally, until piping hot. Reheat only once.
MAKE AHEAD / STORE:
The stew can be made up to 3 days ahead. Cool, cover and refrigerate as quickly as possible and within 2 hours of making. Can also be frozen in airtight containers for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or casserole over a medium heat, stirring occasionally, until piping hot. Reheat only once.
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What 2 Others have said
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Posted by Fan in Japan on 23rd January 2016
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Posted by greedygut on 10th June 2011
Show more commentsDelicious! If you don't have an ovenproof casserole or three hours to spare, this can be made perfectly well on the stovetop. I made half quantities, added four medium potatoes, peeled and quartered, and at the lowest possible simmer, it was ready after 90 minutes. A great one-dish meal for four!
Divinely delicious. We ate half of this amount between the two of us......