Secret Ingredient Beef Stew

This, unfortunately, did not turn out great for me. It took longer to prep than similar recipes with less payoff. I halved the red wine vinegar as many suggested, but found it still too acidic. I wish I cut my own pieces from a chuck roast to get more marbling. But the main issue was the tangy liquid.

This stew was delicious to the point that I was a little speechless. I have some food allergies going on in this house (carrots & fish,) so I omitted those items. I'm not a person who changes recipes willy nilly- I promise. Then, I realized I only had 2.5 lbs. of beef. Well, even with all of that, it was amazing and I'm going to make it again soon! I served it over the Pioneer Woman mashed potatoes.

This was an excellent recipe. I could not find leeks at my grocery store so I made it without them and added potatoes as several people commented. This was super easy and very tasty. I will make it again.

I have made beef stew for many years using a lot of different recipes. When I saw this one I said, I have to try this out! So I did. I always give portions of my stew to neighbors and family. I took to my neighbor, they are in their 60s, a batch that I made along with my wife's homemade cornbread. They said that that was the best beef stew I had ever made! So I have this recipe for life now!

Followed the recipe and it came out too acidic. If I were to make this again, I'd reduce the vinegar, tomato and wine significantly then incrementally add those elements to taste. So disappointed

So delicious! I halved the vinegar and doubled the anchovies. I also subbed a chopped fennel bulb for the leeks (because that's what I had) and added a cup of frozen peas during the second-night reheating. Perfect dinner on a cold January night.

Definitely not what I was expecting. It was too much vinegar and fishy for our family.

Delicious! Like others, I use stew meat and only 1/4 cup vinegar, and I add a few good gluts of Worcestershire instead of anchovies. Even my picky husband makes sincere yummy noises!

Can potatoes be used in this recipe?

This is delicious and now my forever go-to stew recipe. Here are my tweaks (just a few). I DO use lean stew meat from the grocery and haven't ever had issues with toughness. I tossed the seasoned meat (used only 2 lbs.) in a little bit of flour as I like a little thickening and the meat browns better. I also used 1/2 butter and 1/2 olive oil for browning. I used 4 cups of beef stock and only 1/4 cup of red wine vinegar. The anchovies and all that garlic, plus the tomato paste, contribute so much to the rich flavor of this stew. My family loved this! It is company worthy!

As someone with a nasty seafood allergy, I feel the need to say that I would urge people to tell their guests about the anchovies, if you are having people over. I would never guess that there would be anchovies in beef stew. But this recipe looks amazing and I will be making it without that one ingredient!

This is the best stew by far yet I added one other step in browning the meat, I deglaze the pan with cognac in between the meat browning and oh my - yummy.

This was underwhelming for the effort. Too tangy and not enough deep beef flavor.

I too think this is one of the best beef stews I have ever made. The only thing I changed was to deglaze the pan with cognac after browning the meat. And it freezes perfectly.

Its chilly in Austin for the day, hahah, so time to break out the trusty stew recipe. I have made this recipe several times only loosely following the amounts. I always make sure to include the anchovy, red wine vinegar (or ACV), and tomato paste because thats what makes it in my opinion. I tend to leave out the leeks mostly from convenience. I agree that its best to buy a chuck roast and cube yourself, but sometimes I cheat and buy the "stew meat" and it still comes out so great. Definitely a go-to for those rare chilly days here in central Texas.

So satisfying! I followed the recipe exactly as directed using only half of all the ingredients. I used a nonstick pan to brown the chuck roast (shoulder) cut by the butcher with bones, 4 minutes in each side in batches of 4 pieces (out of 10). I used the same pan to cook the vegetables. In the meantime, I boiled beef bones in Dutch oven to make the broth. Then I put everything together into a Dutch oven. I was not sure if I should keep the lid open or closed. It makes sense to keep it slightly open for the wine to evaporate. So I kept it closed for 1 hr, then slightly open for 1.5 hr. The meat did not fall off the bone. But we still served it over mashed potatoes for lunch. I kept cooking the stew with a closed lid for another hour. And I could not believe how much better it got in the last hour of cooking. Patience paid off - a 3.5 hr stew turned out to be absolutely delicious with the meat falling off the bones :)

this is a great reciepe and the only change I made was to deglaze the beef a few times with cognac during the browning stage.

Anchovies are a great addition. Heap big umami hit! I would strongly advise not using anything marked "stew meat" because you have NO idea what mixture of tough, stringy cuts you're getting. Buy a chuck roast and dice it yourself and you'll never be disappointed.

Vegetables. Vegetables. Vegetables. We’re all grown up here, we don’t need cutesy diminutives. FFS.

Just made this last night. It was excellent. I used chuck roast, cutting out the big slabs of fat. The marbling was enough on it's own. I used about 3 lbs of meat (after cutting off the fat), and added peas, pearl onions and some cooked green beans I already had in the fridge. I didn't use red wine or red wine vinegar because I didn't have any. I used dry sherry and white wine vinegar. I was going to serve it over polenta but ended up eating it as a soup. It was very very good. Would definitely make it again.

Has anyone made this without searing the meat first? I think this can make or at least contribute to making the meat tough, which is a main beef stew complaint. I’ve made this as directed—some meat tough, some not—but have made other recipes without searing. Personally when a stew is this flavorful, I’m not sure it adds much.

Some SE Asian fish sauce (1 Tbsp maybe) would also do the trick if you don't want to open a can of anchovies. But I would certainly open a can, use the two fillets, then eat the rest right off, and lick the can.

So many layers of complex flavor in this recipe. Husband and I thought it was the best beef stew ever.

Has anyone made this recipe in an Instant Pot?

Made it exactly as specified but added 4 instead of 3 cups of stock because I like a lot of gravy (and it used up the box of stock). Use dmy own canned tomatoes. The vinegar cooks off just enough to leave a not-overwhelming brightness.

This is a wonderful stew. I halved the recipe but used a whole can of tomatoes. Other than that made as directed and served as a shepherd's pie with mashed potatoes on top and browned in the oven. Everyone loved it. Thanks!

I have made this many times, and absolutely love how the broth turns out- so rich and good! I have made some changes to the original though: i use only 2.5 ish lbs of beef and sub in about 1.5 lbs potatoes. This is more economical and beef stew is good with potatoes! I also add a cup or two of frozen peas at the end, because why not? I use the whole can of tomatoes, and extra veggies so as not to have so many leftovers. This means that I only need about one 15 oz can of beef broth before the pot is almost overflowing! I know I have changed it a lot but the vinegar and wine and anchovies and whole tomatoes were things I would probably not have thought to use and they make it just soooo yummy. I usually try to freeze some leftovers but often we eat almost all of it right away!

I am stunned by the recent disappointments in this recipe. My 3 sons of high school and college age beg me to make this for them! I skip the anchovies since I am allergic, but otherwise my family loves this recipe!

Wow...red wine vinegar way over powered the leeks, carrots, mushroom and celery, not to mention the red wine. If I were to do this over again I would add 1 Tablespoon of vinegar at most. I was so disappointed with this recipe. I've always added anchovies to almost any meat dish I make and I thought this was going to add a new twist. Nope.

Made it according to instructions except used pearl onions and did mushrooms separately and added in at the end for the reheat combined with flavors seamlessly. Enjoyed the vinegar level! Definitely added on to the winter dinner rotation!

The broth was delicious, but the stew meat was not tender. Will probably try it with a roast instead of stew meat next time.

What's the secret ingredient please? Looks great but straightforward.

Question about the canned tomatoes. There is really only 1 cup of whole canned tomatoes? That doesn't seem like very much -- maybe 3-4 tomatoes. Can some one just confirm this for me?

I've made this recipe several times and it turns out great every time. This last time, I had to leave for carpool duties of several hours so once everything was in the pot, I popped the whole thing in the oven at 200 degreesF and left it for about 4 hours. It turned out perfectly.

Had this tonight and although there was depth to the flavors of the stew, I'm baffled at what went wrong...
Followed the recipe to a 'T', but the meat was so rough. I seared as instructed, simmered for 2.5h (tasted at 2h and was rough) let come to room temp for 1. At this point, it was a bit tender. It went in the fridge overnight. Heated as instructed the following day, and it was shoe leather. What am I doing wrong? This is my 4th attempt at stew with the same results, so I know it's an error on my end . The meat I used said 'extra lean stew meat' so I wonder if a fattier cut would have helped? Any thoughts are appreciated!

I have to echo the vast majority of comments-the taste is unparalleled.with an exceptionally rich layered flavor. Like others I added vegetables on hand (red potatoes and green beens) but only during the last 45 minutes. This is definitely something to add to my recipe collection.

Followed this recipe to the T and it came out fantastic. Best stew I've ever had or made. I wouldn't reduce the vinegar as some have recommended - the slight tangy/sour flavor is wonderful. For the wine I used a full bodied Malbec.

Enjoy, Stacey. It is so so good.

Thank you Lisa! Making it now. :)

Yes, I always simmer it a bit on the stove in a Le Creuset, then put it in a 300-degree oven for another hour or so. Until the meat is falling-apart tender the the broth is divine.

Has anyone made this in the oven? If so, how long would you cook it in a Le Creuset Dutch oven? Thank you.

My only change was fresh tomatoes. Canned tomatoes have a lot of added salt
When the recipe calls for 1 1/4 teaspoons of salt, it's just too much.
It's not hard to blanch a tomato.

I used this recipe on the extra venison roasts I had leftover from hunting last year, and it worked very well with the venison. My wife served it to a few of her friends who were not familiar with the taste of venison, but neither were the wiser to what the source of protein was. In fact, both women enjoyed the stew so much, they took extras home to their husbands for dinner. Many compliments have been paid to us on the stew since then.

Cara: Have you made this recipe in a slow cooker? If yes, what is the cook time?

I made this stew for a supper club I belong to, and this month's theme was "It's got What in it?!". From avocado banana bread, to mochi lemon bars, the theme was really great! But this stew.... OMG, it was the bomb... the absolute hit of the party! I added a diced acorn squash in honor of fall, and I threw in the entire can of those salty, delicious little fishies. I added just a couple to begin with, as my husband threatened not to eat beef stew with fish. It does sound like an odd combination. But the anchovies are like a little bit of savory heaven. After adding one or two more than the recipe called for and deciding they were helping, not hurting, I just tossed them all in (there were probably only about 6 tiny fillets in a can), and the stew was wonderful. The anchovies literally just melt into the stew, and the result is amazing. It was even better left over the next day!

This is the only beef stew I make anymore-am making it today on a chilly rainy day! I've made it both true to the recipe and with variations depending on what I have in the house, i.e. excluding leeks, using diced tomatoes instead of whole, etc. It holds up wonderfully to these kinds of changes. These days I usually add more liquid (typically wine) so I can simmer it down uncovered at the end for even more flavor. It's delicious over boiled potatoes and even more so over egg noodles. We love it!

I made this and loved it though I significantly reduced the vinegar amount after reading the comments on it being too much. otherwise loved, loved this! Thanks for posting it.

Looks good!

Made this with 3 lbs of bone-in/skin on chicken thighs. Made exactly as written, but needed to remove the chicken at the end and cook the liquid down more to thicken it. Flavor was fantastic, even the kids liked it. I only wish I had used 4 lbs of chicken thighs so that I would have a second full meal to freeze for our family of four. There was plenty of liquid left over that could accommodate more chicken. Served it with Alton Browns polenta . Delicious!

I cooked this, this weekend, and it was delicious. A few comments:

- DO NOT use the vinegar listed in ingredients for this recipe. Based on reader’s comments, I used half the vinegar mentioned and it was still too much. It wasn’t that my red wine was too much acid on top of the vinegar: I used a sweeter, "jammy" Cabernet because that’s what I had on hand. But there was still too much acid taste even after everything cooked down. Normally I’d add more beef broth to dilute the vinegar spike and then let the extra liquid simmer down. But I didn’t have time, so I cheated and used about one quarter cup Agave syrup to get it leveled out. (Don’t shoot me, but plain corn syrup, like Karo, would also work.)
- I doubled everything in the recipe and then just added broth to cover. I found it took about 4 cups of beef stock plus another cup or two later on. Am fortunate to have a huge cast iron pot that sits across two burners, but if you want to double the recipe, it’s not easy: you’ll definitely need two approximately 6 quart pots to allow head space for evaporation, with lids (although you could use tin foil foil as a lid).
- Cook time: I simmered it for 1 hour uncovered. Then simmered 1 more hour, partially covered. There wasn’t much fat to skim. I did not have time to let it cool and refrigerate, and wait overnight. Served while still warm after the second hour. It was delicious. I’m sure, like most stews, it would have been even better if refrigerated overnight.
- In addition to doubling everything, I added potatoes. About 8 Yukon Gold (small sized potatoes), quartered. Russet or red potatoes would also be fine. Toward the end of the stew’s cook time, I par-boiled the potatoes separately, then added them to the stew. I cooked them separately because I didn’t want them to turn into mush after two hours of simmering. After I added them to the stew, I needed to add another cup or so of beef broth.

It was delicious. Good recipe!

Great recipe - my guests devoured it.

Have to come back and comment here. Again. Because this stew is so crazy awesome. My last version had nearly a third of the meet, cut nice and small and a bunch more veg. Plus used half chicken and half veg stock. But I stayed true to the lovely pair of anchovy filets :)

I always knew anchovies could be used to add flavor like this...i was just too afraid to try! now I'm going for it. thanks!

Made this last night and it was delicious- the first beef stew I've ever loved. I halved the recipe and used home canned beef stock and tomatoes. I didn't have much fat, so I didn't bother to cool and skim, then reheat- just left it on for the extra half hour. I served over pearl barley and the consensus was that it was excellent. I'm betting the leftovers will be even better for lunch today.

It makes the house smell amazing! This is definitely my favorite stew recipe now. It looks as beautiful as it tastes. We ate it as is without adding noodles or potatoes. This will be my go to stew recipe now on.

Also meant to mention that although the recipe is absolutely fine as is, I, like several other reviewers, added lots more carrots and 3 russet potatoes. There is a LOT of meat here and we are vegetable lovers, too, so adding more vegetables worked for us. We also like a slightly "soupier" stew, so I added 1-1 1/2 cups extra stock. I don't think doing so sacrificed any of the flavor. Great for a crowd. And since I wasn't going to be home to watch it, I started it on the stove and then finished it in the crockpot.

Delicious, with lots of depth of flavor. Don't be afraid to add the anchovies. You can't taste them at all when the stew is finished.

I made this with short ribs rather than chuck which turned out fantastically! The sauce is rich, smooth and flavorful. This recipe is delicious and I will make it again, but next time I might add potatoes instead of mushrooms and reduce the vinegar significantly. This recipe is a KEEPER!

The house smells amazing! My butcher was out of chuck so I used short ribs instead. I think the bones will really add a nice hearty flavor and richness to the stew.

I made this with very little variation (I used water instead of beef broth. Still tons of savory flavor with less sodium.) and it was wonderful. I served it over smashed potatoes. Best beef stew ever! Thanks for the recipe!!

Made this yesterday with anchovy paste and it was awesome! I had to use chicken broth (32 ounces) and added red potatoes and lentils. I will definitely make this again with beef broth.

Really liked it! Is is really like a soup stew.

fun to see that my original comment on this thread was four (4!) years ago. has this site been around that long!?? just wanted to comment back now to say that i recently made this again (and have done so many times in intervening years) only this version used mushroom broth instead of beef broth and...it works really well! thanks again for the great recipe.

I made this recipe sometime ago, but didn't leave feedback. The recipe is absolutely delicious. Not your typical beef stew in the sense that it has chunks of vegetables or a starch (potatoes) to make it typical. Succulent beef chunks in a tomato-based, tangy broth with aromatics. Nothing wrong with that. It lends itself perfectly to serve on top of buttered egg noodles, mashed potatoes, rice or orzo. It's a flavorful tender beef preparation. Highly recommend!

Wow! This was the best beef stew recipe I've ever made.

prepped and put in the slow cooker this morning...just had it for dinner and was simply delicious. served with an arugula salad with meyer lemon vinaigrette. happy.

I have to say I didn't love this. The meat was tender and all... I just found the sauce to be too vinegary....

Looks A-mazing! Thanks for the inspiration!

I loved this! The only change I made was to substitute some red miso paste for the anchovies, since I didnt' have any.

Loved it! I added red cabbage....other wise I pretty much followed the recipe here.

Amazing!! I used grass-fed chuck from my cousin's cow (tends toward tough), and after a long low simmer on the stove, it was like butter. Amazing flavor! It's bookmarked for the future, for sure! Used half the meat, added turnips, served it with a healthy portion of mashed potatoes...yum!!

Oh, and I did it in a Le Creuset and after simmering it on the stove for a while, I put it in the oven at 300-degrees, for another hour or so. You'll know when it's done! The meat falls apart as it should and the broth is amazing.

This is a great recipe. I happen to love a great beef stew, and have many favorite versions (including an excellent one from Judy Wicks' White Dog Cafe Cookbook). So I am particular about my beef stew recipes. But this is just wonderful. That zip of anchovy really does elevate the whole dish. My only suggestion is to use half the beef called for in the recipe, and also throw in some large-diced yukon gold potatoes, but follow the rest to a T. (But then, I like a lot of sauce.)

Made this last night, so delicious and hearty. I had egg noodles on the side. yum Yum Yum! I followed recipe exactly :)

This is SO good. I make it with a few modifications (personal to my own family's tastes, no mushrooms, add in potatoes, use a whole can of whole tomatoes) which I don't think change the spirit of the recipe. It's brilliant, a family favorite. Thanks for sharing, SmallKitchCara!!

Thank you for sharing your secret idea stew. I was hoping for extra umami in taste but we feel our regular beef stew recipe, heavier on tomatoes, less beef stock, no vinegar, more spices, is much tastier.

Great recipe with nice, flavorful broth. But, a warning. When everything was assembled I put mine in the oven (in a LaCreuset) at 300 for the braise, and when I checked it an hour later it was boiling like crazy. That might be my oven's fault - I've got to get a thermometer to check on it - but in general it seems to cook true. When I saw what was happening I took the stew out and put it on stovetop to simmer, but the damage was done. Dry meat :(

Moral of the story - whether you simmer or put your stew in the oven, look in on it after 15-20 minutes to make sure the heat's right.

Can this be made faster in a pressure cooker?

Made this for family last night. Delicious!

bill's daughter,;
i say.......
IT'S SOOOO GOOOD!!!!!!!!!! my doggie was glad to have some. :)

Question: Are you considering the garlic and onions "vegetables" when cooking all the vegetables together? OR do we brown the oils with garlic and onion and bee first? Thanks

Loved this stew! Added parsnips and rutabaga for an even more wintery rendition. Browned the meat, cooked the vegetables and added all to my crockpot before work. Amazing to come home to!

This is really amazing. I added more vegetables here and there but otherwise stuck with the general theme. My house smells amazing and I am full/warm/happy.

Fantastic! A 'marinara' stew! Very creative and tasty. I forgot the mushrooms (oops) and added more anchovy (love). Rave reviews from the whole family. Thanks!

Amazing! Due to household ingredients, I used less beef and more vegetables that the recipe called for. Also, since I didn't have tomato paste, I added some sun dried tomatoes instead with fabulous deep flavored results. I skipped the anchovies, since I'm allergic -- and I have to plead -- please please don't keep the "secret" ingredient secret to those with allergies - or if you aren't sure, please ask! I would never expect or ask if fish was in a beef stew, and I have an epi pen for my severe allergy. It would be really disappointing to spend the night in the ER because someone kept a secret unusual ingredient from me!!

My husband loved it. I'm not a big beef person but I love it when it breaks apart easily like this recipe did. We served it over wide Dutch noodles to get the kids to try it. It was ALOT of prep but I would make it again and freeze half to make the work worthwhile.

Well I'm dissapointed. I am really allergic to fish and shellfish and I would break out in hives or worse if I ate this.
I would really caution and make sure all your guests can eat fish. My husband loves fish and I cook it for him but would never be able to eat this.
Sounds good anyhow!
Cheers
irina

We loved this rendition of beef stew! The anchovies definitely lend umami to the broth... a keeper in my book, thank you!

Wow ... This was a great stew. My Husband said it was the best stew he had ever eaten! The "secret ingredient" really puts this stew over the top. This is NOW a family favourite that I am proud to serve. Thanks for sharing!

I'd love to make this but I don't have a pot suitable for the stovetop!!! Would anyone be able to tell me how long I'd need to keep it in the oven and at what heat? Thank you! :)

Tried this last night and it was divine! My husband raved and raved over it.. the only thing I changed was I added some rosemary, pearl onions and appeased my love for anchovies by adding 6 or 7. So delicious!

I added a cup of dried porcinis soaked in 1 cup hot water--minced the wet mushrooms and put the soaking liquid in too. Added about a cup of frozen pearl onions at the end. Delicious.

Sooo many questions about the recipe directions for this one. Can anyone help?

My husband LOVES stews. I generally don't but thought I'd try cooking this tonight - to serve tomorrow based on comments below. Here are my questions:
1. It says to "remove the beef to a plate" in Step 1...but it doesn't say what to do with the excess sauce...til Step 3. I had 1.5 cups of "liquid" - so much that it would never work on a plate with the meat. I wasn't sure if I was supposed to put it all back in or not after step 2. (I did...we'll see tomorrow.)
2. IF one gets rid of all of the beef and liquid, what is one supposed to cook all of the veggies in? Dry? Add extra oil? (which I did - about a tablespoon) Or should I have kept the liquid IN the pot to cook the veggies in?
3. In Step 3 was I supposed to get the pot to two separate boils - one after the juices and wine/vinegar/tomatoes and one after the stock/salt/seasonings? OR could/should I just put all of that in for one big boil in this step? (what I did)
4. I haven't gotten there yet but I called a foodie friend who asked me if I should be using a gary separator BEFORE putting the liquid back in. Thoughts?

At this point it is cooling...and already tastes good so I am looking forward to it. It takes such a long time I didn't want to make big mistakes re questions above. Interested to hear answers...

Thanks!

FoodieBizTraveler

Could I just as easily use anchovy paste. I keep that on-hand for Caesar salad.

Just tried this recipe. Great flavor and depth. Subbed in chicken broth for beef broth because I think it makes the flavors pop more. Really good.

This stew tastes so much better on day 2!! The meat really needs to soak up the broth.

This is a delicious recipe, and reminds me of Neapolitan Ragu (a recipe in All About Braising by Molly Stevens).

Now I must eat all the leftover anchovies.

:-)

This stew tastes so much better on day 2!! The meat really needs to soak up the broth.

This is a delicious recipe, and reminds me of Neapolitan Ragu (a recipe in All About Braising by Molly Stevens).

Now I must eat all the leftover anchovies.

:-)

Drizzle and grey and cold and miserable - the joy of a southern state winter in Australia.
What's a girl to do but fill the house with warmth from an oven, and the delicious smells of some slow cooked beef?!? Followed the master recipe (as much as I can anyways!) and all the boxes were totally ticked! Now I just have to try and stay awake with my boyo for the final (thank god!) night of the Tour de France.
Many thanks smallkitchcara for taking the guesswork out of the menu!

I'm thinking that one of these days I need to make the hubs a big pot of beef stew. While I won't eat it, I would certainly get lots of pleasure in knowing that he's a happy man... and I'll enjoy inhaling the wonderful aroma.

I've tried many beef stew recipes and found a few keepers and this one is certainly in the keeper category - yummy and sophisticated!

Holy umami, Batman! This stuff is almost sensory overload. We like it a lot.

Have commented on this recipe before and want to say what a huge hit it is. I went to a large family gathering about 6 hours drive away. Made this wonderful recipe at home and hauled it across the mountains. Rave reviews and it gets better the longer it sits.

Yum! A great recipe - nice depth of flavor.

We made this last weekend (our third time over past year) it was absolutely the best beef stew we've ever eaten. Quote from my husband "If we ever got something like this in a restaurant - we'd be falling down and hugging ourselves". Says it all really.

It is a spectacular recipe and plus smells so good while it is cooking. Thank you for sharing this.

downright fabulous. thanks!

Made this for dinner tonight. It was really delicious and easy. Thanks for the recipe!

I just made this for Sunday lunch and it was a huge hit! Thanks

Made this last night and enjoyed it today. Wonderful richness, loved it. Thank you.

Fantastic! The best beef stew I have ever had, and I have tried a lot as it is one of my favorite dishes, added a few tators for the last hour, the tomoto paste and anchovies made this dish! So deep in flavour! Well done!!

We tried this a few nights ago and it was delicious! It's the best stew my hubby's ever made.

Vinegar was a nice touch. Skipping the pork (fat back) from my family's usual Daube Provencal made the dish less rich, but the flavors were all brighter. A repeater.

Thanks everyone for your comments and your votes!

Congrats on the win! I am not an anchovy fan, but will eat them if sufficiently motivated. This recipe just might do the trick. It sounds too good not to try.

love the anchovies! I added then to the short ribs i made this weekend, and almost always add them to my tomato sauce.

this looks insane. i can't wait to make it.

I love cooking with secret ingredients. This sounds delicious and can't wait to try.

served this last night and it was a big hit with 5 adults and 4 kids....and loved it with parsleyed orzo. yum!!

looks fantastic!! cant wait to try it!
This gamine website is awesome too...

the anchovies are something i wouldnt have thought of, good luck!

smallkitchen cara, we love you and your beef stew!

love,
the girls at www.thegamine.com

I'm absolutely down with the anchovy part. It adds a bottom flavor that even anchovy haters (like my sister) can't detect. It's one of our secret weapons.

yay! I'm sad I didn't get to try the original--but I'll have to test it out myself now! Congrats!

What a great application for anchovies!

I love this. I've been playing with adding things like anchovies and fish sauce to beefy dishes for a few months myself, and it really does boost the meaty flavor!