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

  • canned anchovies
  • carrots
  • celery
  • garlic
  • mace
  • Marsala wine
  • onions
  • thyme
  • tomato purée
  • stewing beef
  • beef stock
  • red wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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