Nigella Beef Stew With Anchovies And Thyme

This delicious Beef Stew with Anchovies and Thyme is the perfect comforting dish for a cozy meal. Made with tender stewing steak, vibrant vegetables, and a rich, flavorful sauce, this stew is easy to prepare and packed with savory depth. Ideal for a simple, hearty dinner, it’s a versatile recipe you can adjust to your taste.

Ingredients Needed:

• 3 tablespoons olive oil (or beef dripping)
• 1½ kilograms 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 batons the size of fat matchsticks)
• 4 sticks celery (finely sliced)
• 2 teaspoons dried thyme (or 1 ½ tablespoons fresh)
• 6 anchovies (well drained, chopped or minced fine)
• 3 tablespoons marsala
• 500 millilitres robust red wine
• 300 milliliters of beef stock (does not have to be homemade)
• 1 tablespoon tomato puree
• ½ teaspoon mace

How To Make Beef Stew With Anchovies And Thyme?

1. Preheat the oven: Preheat your oven to 150°C.
2. Heat oil: Heat 45 ml of olive oil (or beef dripping) in a casserole dish over medium heat.
3. Cook vegetables: Add 200 g of sliced onion, 15 g of minced garlic, 300 g of carrots, and 200 g of sliced celery. Cook, stirring occasionally, until the vegetables begin to soften but not brown.
4. Brown the beef: Add 1500 g of stewing steak to the pan, turning with the vegetables until the beef loses its raw redness.
5. Add flavorings: Stir in 4 g of thyme, 30 g of chopped anchovies, 45 ml of marsala, 500 ml of red wine, 300 ml of beef stock, 15 g of tomato puree, and 1 g of mace.
6. Boil and season: Bring the stew to a boil, then check for seasoning. Add salt and pepper to taste.
7. Cook in the oven: Cover the casserole with a lid and place in the preheated oven. Cook for 3 hours, or until the beef is tender.

Recipe Tips:

• Sear the beef properly: Make sure to brown the beef well with the vegetables before adding liquids. This step adds deep flavor to the stew.
• Check seasoning: Taste the stew before it goes into the oven. Adjust the salt and pepper to ensure the flavors are well-balanced.
• Use a lid while cooking: Covering the casserole while it cooks in the oven helps retain moisture and makes the beef extra tender.
• Don’t rush the cooking time: Slow cooking for 3 hours allows the beef to become melt-in-your-mouth tender. Be patient!
• Add fresh herbs at the end: If using fresh thyme, add it closer to the end of cooking to preserve its fresh, vibrant flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover stew cool down to room temperature first. Then, store it in an airtight container and refrigerate for up to 3 days.
• Freeze: You can freeze the stew for up to 3 months.
• Reheat: Reheat the stew on medium heat in a saucepan, stirring occasionally, until it is hot all the way through.

Nutrition Facts:

• Calories: 310 kcal
• Total Fat: 23 g
• Saturated Fat: 8 g
• Cholesterol: 40 mg
• Sodium: 540 mg
• Potassium: 461 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 3 g
• Sugars: 4 g
• Protein: 12 g

Try More Nigella  Lawson Recipes:

• Nigella Beef Stew​​ ​​Recipe
• Nigella Spaghetti With Chard, Chilli And Anchovies
• Soupy Rice With Celeriac And Chestnuts