Beef Stew With
Anchovies

Kingfisher Anchovy Fillets in
Extra Virgin Olive Oil
100g (DW 60g)
Beef Stew With
Anchovies
Ingredients:
- 6 Kingfisher Anchovy Fillets in Extra Virgin Olive Oil
- 3 tablespoons olive oil (or beef dripping)
- 1½ kg 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 thick rounds)
- 2 teaspoons dried thyme (or 1 ½ tablespoons fresh)
- 3 tablespoons marsala wine
- 500ml red wine
- 300ml beef stock
- 1 tablespoon tomato puree
- ½ teaspoon mace
- 1 bayleaf
- Flatleaf parsley to serve (optional)
Directions:
- Preheat the oven to gas mark 2/150°C/300°F.
- Put the hob-proof dish on the hob with 3 tablespoons of the oil to heat up.
- Add the sliced and chopped onion, garlic, carrots and cook, stirring, until they begin to soften, but not colour.
- Add the beef and turn well until brown with the vegetables in the pan.
- Add the thyme, chopped anchovies, marsala wine, red wine, stock, tomato puree and mace and stir well.
- Bring to the boil, add a bayleaf and season with salt and pepper to taste.
- Put on the lid to the casserole dish and then cook in the preheated oven for 3 hours, ensuring the product is piping hot throughout before serving.
- To serve, wash chopped flatleaf parsley in water and sprinkle onto the stew.