Braised beef with anchovy toasts

Latest comments and suggestions

• michelle's

  28 November 2011

  michelle's commented on this recipe

  Made this tonight and it was beautiful....loved how the anchovies really seasoned the dish and the olives tasted really lovely after cooking for awhile. The toasts went really well with the beef....perfect cosy Sunday dinner dish

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Keith

  20 December 2011

  Keith commented on this recipe

  Made this Last evening, However Must admit not a great fan of anchovies, but did try the dish was absolutely fantastic, I feel that next time I will use Garlic bread instead

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Keith

  30 January 2012

  Keith commented on this recipe

  Yes have done this again but used Garlic bread much better

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• The Cherub

  20 June 2012

  The Cherub rated and commented on this recipe

  

  This was very tasty, cooked in the slow cooker after point 2 in the recipe for about 5 hours. Was worried by the amount of wine that went in but it tasted good at the end. Didnt use whole anchovies but anchovy paste.. hard to tell if it made much of a difference. Served with mash instead of toasts as we like mash (OH doenst like anchovies - I didnt let him know the paste was in the dish!) Will make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Four Candles

  02 December 2012

  Four Candles rated and commented on this recipe

  

  It was nice enough, but no more than beef in beer, and much more expensive what with the chantennay carrots, the whole bottle of wine and the anchovies. Ordered my meat online from Tesco, and was slightly surprised when it came as a 1.5kg lump. Kids picked out the olives, but I also sneaked the anchovies past them!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nickyfoodie

  01 May 2013

  Nickyfoodie commented on this recipe

  This was a really tasty recipe, don't worry if you don't like anchovies, you aren't aware of them, they add depth to the meal. Following advice from another comment I used anchovie paste. Excellent.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1759645/

Your binder

Ingredients

• 3 tbsp olive oil
• 1 large onion , finely chopped
• 4 garlic cloves , finely chopped
• 3 bay leaves
• 750ml bottle red wine
• 500ml beef stock
• 2 tsp caster sugar
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 1½kg piece lean beef skirt , cut into large chunks
• 6 anchovies in oil, chopped
• 400g shallots , peeled
• 500g Chantenay carrots , stalk ends trimmed
• 140g Kalamata olives

FOR THE ANCHOVY TOASTS

• 6 anchovies in oil
• 100g unsalted butter
• 3 tbsp finely chopped parsley , plus extra to serve
• 1 French stick sliced, to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 2 hrs

Freeze up to 3 months

Ingredients

• 3 tbsp olive oil
• 1 large onion , finely chopped
• 4 garlic cloves , finely chopped
• 3 bay leaves
• 750ml bottle red wine
• 500ml beef stock
• 2 tsp caster sugar
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 1½kg piece lean beef skirt , cut into large chunks
• 6 anchovies in oil, chopped
• 400g shallots , peeled
• 500g Chantenay carrots , stalk ends trimmed
• 140g Kalamata olives

FOR THE ANCHOVY TOASTS

• 6 anchovies in oil
• 100g unsalted butter
• 3 tbsp finely chopped parsley , plus extra to serve
• 1 French stick sliced, to serve

PER SERVING

740 kcalories, protein 65g, carbohydrate 29g, fat 37 g, saturated fat 15g, fibre 5g, sugar 14g, salt 3.04 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.