Television chef Nigella Lawson has shared her top tip for making the most delicious beef stew, and it involves adding an unexpected ingredient: anchovies. Writing on her recipe blog, Lawson explained that anchovies provide flavourfulness without any fishiness.
"The anchovies really just provide flavourfulness, certainly not fishiness," she wrote. "There is no need to mention their presence if you are feeding people who might take against the idea."
Why Anchovies Enhance Beef Stew
It may seem peculiar to introduce seafood into beef stew, and adding one of the most pungent varieties might seem like a risk of ruining the entire dish, but it genuinely improves it. Anchovies are renowned for their delectable, umami-packed flavour, and it's precisely that savoury characteristic that elevates beef stew wonderfully without imparting a fishy taste.
Anchovies preserved in oil are widely obtainable and integrate seamlessly into your stew. Simply add them before leaving it to simmer and allow them to dissolve, creating a superb, flavour-rich base for your stew. Lawson suggests incorporating six anchovies to achieve a beautifully robust taste that permeates the entire dish. As an alternative, you can opt for anchovy paste, which delivers a more concentrated impact.
How to Make Beef Stew with Anchovies
For six to eight servings, the ingredients include three tablespoons of olive oil, 1.5kg of stewing steak cut into chunky strips, one large onion halved then finely sliced, three garlic cloves minced or finely chopped, three medium carrots cut into batons, four sticks of celery finely sliced, two teaspoons of dried thyme or 1.5 tablespoons of fresh thyme, six anchovies well drained and chopped or minced finely, three tablespoons of marsala, 500ml of robust red wine, 300ml of beef stock, one tablespoon of tomato puree, and half a teaspoon of mace.
The method begins by heating the oven to 150°C/130°C Fan/Gas Mark 2. Place the casserole dish on the hob with the olive oil and allow it to warm up. Tip in the sliced onion, garlic, carrots and celery, stirring until the vegetables start to soften without taking on any colour. Next, add the beef to the pan, turning it thoroughly among the vegetables until it loses its raw appearance.
Pour in the thyme, chopped anchovies, marsala, red wine, stock, tomato purée and mace, giving everything a thorough stir. Bring the pan to the boil, taste for seasoning and add salt and pepper as required. Place the lid on top and transfer to the preheated oven for three hours.
Alternative Stovetop Method
For those who'd rather not use the oven or don't have three hours to spare, one home cook shared their alternative method in the comments section of Lawson's recipe. They wrote: "Delicious! 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 the quantity, added four medium potatoes, peeled and quartered them, and at the lowest possible simmer, it was ready after 90 minutes. A great one-dish meal for four."
