Bean & pesto mash
Substitute potatoes with pulses for a healthy alternative mash with a chunky texture
Braised beef with anchovy toasts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 3 tbsp olive oil
- 1 large onionfinely chopped
- 4 garlic clovesfinely 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 beefskirt , cut into large chunks
- 6 anchoviesin oil, chopped
- 400g shallotspeeled
- 500g Chantenay carrotsstalk ends trimmed
- 140g Kalamata olives
For the anchovy toasts
- 6 anchoviesin oil
- 100g unsalted butter
- 3 tbsp finely chopped parsleyplus extra to serve
- 1 French sticksliced, to serve
Nutrition: per serving
- kcal740
- fat37g
- saturates15g
- carbs29g
- sugars14g
- fibre5g
- protein65g
- salt3.04g
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.
