Beef stew with anchovies and thyme from How to Eat: The Pleasures and Principles of Good Food (page 112) by Nigella Lawson

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Accompaniments: Fresh horseradish sauce with chives

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Notes about this recipe

  • peacheater on March 13, 2026

    Always so delicious! The anchovies add great depth of flavor and it’s somehow all so well balanced. One of my favorite beef stew recipes out there. I like that it’s not too tomato forward and doesn’t have potato, which makes it lighter.

  • Schoieash on January 11, 2026

    Honestly I was disappointed by this recipe it lack the depth of flavour I was expecting. Especially given the great reviews from other EYB members.

  • CourtneyT on January 20, 2025

    This was amazing and I don't even like meat that much! I made this in advance as we had some good friends coming for the weekend and I wanted to hang out with them rather than cook. Reheated beautifully and I served with mash and green beans. It got rave reviews and of course, no one noticed the anchovies.

  • angrygreycat on September 25, 2022

    This is my go-to beef stew. A family favorite. Made it last night as we had a nice cool Autumn day.

  • TrishaCP on February 12, 2022

    This is probably one of the best stews that I have made. Delicious.

  • catmummery on December 31, 2021

    delicious - a classic stew with deep, savoury flavour. Cook for as long as possible, the longer the better and the next day is Amazing!

  • aargle on May 19, 2020

    I made this stew for the first time the other night as I was searching for a new stew recipe - absolutely delicious, the anchovies just add a lovely flavour combined with the masala. I would love to make the horseradish sauce but fresh horseradish is impossible to source in my area. I served it with mashed potato and steamed beans. It was demolished in one sitting.

  • Ro_ on April 05, 2020

    I tried making it in the pressure cooker, aiming for 1 hour instead of 3, but after 45 mins I could smell burning and sure enough there was a lot of black at the bottom of the pan. I transferred to a casserole dish, added (even more) wine and water and cooked on a low heat for another 45m or so. This was very nice, but it was a shame that my cooking method didn't quite work. As suggested I served with horseradish sauce and chopped cornichons which definitely lifted the whole thing up and added a lovely zinginess.

  • joneshayley on August 28, 2018

    This is a beautiful stew. My husband and family love it, it’s deep and savoury, rich and delicious. The anchovies add a wonderful umami, and are undetectable once the stew is cooked. Serve with dumplings or mash.

  • raybun on February 27, 2017

    Thanks for the reminder about this recipe Astrid5555 as I'd all but forgotten about it. I rarely turn to How to Eat, probably due to the lack of photos. There are lots of gems in there... A delicious stew, served with new potatoes but mash is probably better as there is lots of yummy sauce that needs soaking up. Obviously I didn't mention the presence of the anchovies and everyone loved it!

  • Astrid5555 on January 22, 2017

    Husband called this best stew ever, and I tend to agree. We did not even wait for another day to reheat but ate it all on the day I cooked it. I can only imagine how delicious this might taste the day after. On a side note, no one tasted the anchovies and they added a great umami note to this stew.

  • marmite on October 30, 2013

    Very good and nice with the horseradish sauce as recommended by Nigella. Can see it becoming a firm favourite.

  • FJT on December 13, 2011

    Sumptuous stew. I've made this many, many times. Great for entertaining - I make it a few days in advance so the flavours can develop. This is an absolute favourite and no-one ever guesses that there are anchovies in the sauce!!

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