Beef Stew With

Kingfisher Anchovy Fillets in
Extra Virgin Olive Oil

100g (DW 60g)

Beef Stew With


  • 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)


  • 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.