Beef Stew with Anchovies and Capers

Preparation info
  • Serves


    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About


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


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