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.

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