




All the veggies get diced into nice small pieces for even distribution.


Amanda gives these dirty little leeks a bath.

Is Merrill making that face because she somehow senses Amanda approaching with that big knife?

A pile o' leeks.

Amanda uses her trusty meat pounder to pulverize several garlic cloves.

SmallKitchCara specifies to brown the meat well for maximum flavor; we cut down a little on the oil and kept the heat at about medium for a slow caramelization.

Teamwork makes it all so much easier.

The veggies go into the pot to soften and catch any of the nice brown bits.



Tomato paste partially obscures the "secret ingredient": anchovies!

Red wine from above.

Nope, it's not cranberry juice, but red wine vinegar!

Amanda squishes the canned tomatoes in her fist before adding them to the stew.

A sad little prisoner who somehow missed the boat.

Last but not least, the herbs go in. Now, everything simmers for a couple of hours.

Author Notes:
I created this recipe for a dinner party I was co-hosting with my sister. I took a lot of steps to make the stew as savory as humanly possible. These steps included: carefully browning the meat; adding great proportions of veggies, including mushrooms and leeks; and stirring in a surprise ingredient: anchovies. The result was delicious, and I served it over buttery, parslied orzo and accompanied by crusty bread. - SmallKitchCara
Food52 Review: This savory, rich stew may be named after one secret ingredient, but it's because of a complex mix of components that it succeeds so well. Tomatoes and tomato paste give it a sunny sweetness, diced veggies lend texture, and red wine and vinegar brighten everything up. Anchovies, the "secret ingredient," are briny and buttery, giving the sauce a smooth, complex finish. We recommend using beef with generous marbling for the best results. - A&M —The Editors
Serves: 8-10
Prep time: 15 min
Cook time: 3 hrs 20 min
Ingredients
-
5
pounds beef stewing meat, cut into 2-3 inch pieces
-
1
pinch salt, plus more to taste
-
1
pinch pepper, plus more to taste
-
1/3
cup mixed olive and canola oil
-
2
leeks, washed well and cut thinly
-
1
large onion, diced
-
8
cloves garlic, minced
-
2
carrots, diced
-
4
celery ribs, diced
-
4
ounces white mushrooms, roughly chopped
-
1/4
cup tomato paste
-
2
anchovies
-
1/2
cup red wine vinegar
-
1
cup red wine
-
3
cups beef broth
-
1
cup canned whole tomatoes with juices
-
1 1/2
teaspoons salt
-
3
bay leaves
-
3/4
teaspoon dried thyme
-
1/3
cup chopped parsley
Directions
- Season the beef with salt and pepper on both sides. Brown the meat in batches in a 5-6 quart Dutch oven over high heat, adding more oil as needed. Remove to a plate.
- Lower the heat and add all the vegetables. Cook for 5-10 minutes until softened. Stir in the tomato paste and anchovies and cook to melt the anchovies and distribute.
- Add the beef back in, with its juices. Add the wine, vinegar, and tomatoes with juice (breaking them up against the side of the pot as you go) and bring to a boil. Add the stock to cover (you may need a bit more than 3 cups). Put in the salt, bay leaf, thyme, bring to a boil. Simmer, partially covered, for 2-3 hours until the meat is tender. Cool to room temperature. Refrigerate.
- When cool, skim off much of the fat from the top. Reheat over low heat, letting the stew simmer 30-45 minutes before serving.
- Mix in half of the parsley and garnish with the rest.
- Your Best Beef Stew Contest Winner!
- This recipe is a Community Pick!
More Great Recipes:
Stew|Anchovy|Beef|Parsley|Thyme|Vinegar|Slow Cook|Serves a Crowd|One-Pot Wonders|Make Ahead|Winter|Gluten-Free
122 Reviews