Braised beef with anchovy toasts

Braised beef with anchovy toasts

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(2 ratings)


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Cooking time

Prep: 30 mins Cook: 2 hrs

Skill level



Serves 6

This slow-cooked dish makes a cheaper cut of beef skirt tender and melt-in-the-mouth. It's freezable too so great for a simple, budget dinner party

Nutrition and extra info

Additional info

  • Freeze up to 3 months
Nutrition info

Nutrition per serving

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  • 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
  • 1½ kg 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

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  1. Heat the oil in a large, heavy-based casserole dish and fry the onion for 5 mins. Stir in the garlic and bay leaves and fry for 5 mins more.
  2. Pour in the wine, stock and sugar. Mix the flour with the tomato purée and 3 tbsp water. Tip into the wine mixture and stir continuously until thickened. Then add the meat and anchovies, cover and leave to simmer for 1 hr.
  3. Stir in the shallots, carrots and olives. Cover and simmer for 1 hr more until everything is tender. Meanwhile, for the anchovy toasts, grind the anchovy fillets using a pestle and mortar until smooth (or very finely chop), then beat into the butter with the parsley and lots of black pepper. If freezing, spoon the stew into a container or freezer bag. Repeat with the anchovy butter. To defrost, put both in the fridge to thaw overnight, then reheat the stew in a pan.
  4. To serve, grill the slices of French bread until lightly toasted, then spread with the anchovy butter. Serve on top of the beef stew and scatter with parsley.

Recipe from Good Food magazine, November 2011

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lizleicester's picture

Only followed this recipe because I had some leftover tinned anchovies and the result was very tasty. I think next time I'd add some celery to boost the flavour.

72stockport48's picture

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.

jweg1210's picture
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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!

thecherub's picture
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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.

ourkidone's picture

Yes have done this again but used Garlic bread much better

ourkidone's picture

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

michelle-macdougall's picture

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