Beef Stew with Anchovies and Capers

Name: Beef Stew with Anchovies and Capers
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 150 g mushrooms, sliced thinly; 3 tbsp white wine vinegar; 2 cloves of garlic, peeled; 2 tbsp chopped parsley; 3 tbsp olive oil; 100 g plain flour; 2 tbsp capers; marinade ingredients listed in On Beef Stews; 2 glasses red wine; 1.5 kg beef rump or topside (it’s worth using a good cut for this dish); 500 g pancetta or streaky bacon cut into pieces 2–3cm square; 400 ml stock (chicken simmered with the browned beef trimmings will do); 10 anchovy fillets; salt and black pepper; 350 g firm, ripe tomatoes, peeled, seeded and chopped (or passata); 25 g butter

Preparation info

Serves
6

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

Ingredients

1.5 kg beef rump or topside (it’s worth using a good cut for this dish)
2 glasses red wine
marinade

Europe
United Kingdom
Stew
Main course
London

Method

Cut the beef into large pieces, using the trimmings as in the Beef Stew with Herb Dumplings. Add the red wine to the other marinade ingredients and marinate for at least 24 hours, turning from time to time.

Preheat the oven to 300°F/150°C/Gas2