Braised beef with anchovy toasts

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
• 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

Description

Method

• 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.