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Braised beef with anchovy toasts

Braised beef with anchovy toasts

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable (Freeze up to 3 months)
Nutrition: per serving


  • 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
  • 1 ½kg 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2011

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A star rating of 4 out of 5.3 ratings

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