Beef stew is a classic dish for colder weather, and TV cook Nigella Lawson has shared a simple ingredient that makes it tastier: anchovies. According to her recipe blog, the anchovies provide flavourfulness, not fishiness, and there is no need to mention their presence if serving people who might object.
Why anchovies enhance beef stew
Adding seafood to beef stew may sound unusual, but anchovies are celebrated for their umami-rich, salty flavour that enhances the dish without making it taste fishy. Oil-packed anchovies are readily available and blend effortlessly into the stew. Simply add them before simmering and let them dissolve to create a flavourful foundation.
Nigella recommends adding six anchovies for a wonderfully rich flavour. Alternatively, anchovy paste can be used for a concentrated punch.
Ingredients for six to eight servings
- 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, chopped or minced finely
- Three tablespoons of marsala
- 500ml of robust red wine
- 300ml of beef stock
- One tablespoon of tomato puree
- Half a teaspoon of mace
Method and stovetop alternative
Preheat the oven to 150°C/130°C Fan/Gas Mark 2. Heat olive oil in a casserole dish on the hob, then add onion, garlic, carrots, and celery, cooking until they soften but not colour. Add the beef and turn with the vegetables until it loses its raw redness. Add thyme, chopped anchovies, marsala, red wine, stock, tomato puree, and mace, and stir well.
Bring to the boil, season with salt and pepper to taste, then cover and cook in the preheated oven for three hours. For those without an ovenproof casserole or three hours to spare, one commenter on Nigella's recipe suggested making it on the stovetop: they made half the quantity, added four peeled and quartered medium potatoes, and simmered at the lowest possible heat for 90 minutes, calling it a great one-dish meal for four.
