Beef Stew with Anchovies and Thyme

[lsanderson]

Beef Stew with Anchovies and Thyme
Nigella

3 tablespoons olive oil (or beef dripping)
3 ¼ lb beef stew meat (cut into chunky strips)
1 large onion (halved then finely sliced)
3 cloves garlic (minced or finely chopped)
3 medium carrots (cut into batons the size of fat matchsticks)
4 sticks celery (finely sliced)
2 teaspoons dried thyme (or 1 ½ tablespoons fresh)
6 anchovies (well drained, chopped or minced fine)
3 tablespoons marsala
2 cups robust red wine
1 ¼ cups beef broth (does not have to be home made)
1 tablespoon tomato puree
½ teaspoon mace
Method

Preheat the oven to gas mark 2/150ºC/300ºF.

Put the casserole in which you will cook the stew on the hob with 3 tablespoons of the oil or beef dripping to heat up.

Add the sliced and chopped onion, garlic, carrots and celery and cook, stirring, until they begin to soften, but not colour.

Add the beef and turn well with the vegetables in the pan until it loses its raw redness a little.

Add the thyme, chopped anchovies, marsala, red wine, stock, tomato puree and mace and stir well.

Bring to the boil and check for salt and pepper, and season to taste.

Then put on a lid and then cook in the preheated oven for 3 hours. Link