Beef Stew with Anchovies and Kale

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I recently came across some Mexican oregano which I am loving. It actually isn’t oregano at all, but a North American herb with slightly more intense flavors that are reminiscent of thyme, sage and mint, as well as oregano. Apparently in Mexico it is simply referred to as oregano. Anyway, if you can’t find it, use the same quantity of regular oregano in it’s place, but if you can, do try it because it’s a great addition to our somewhat limited herb/spice cupboard.

Anyone who has visited my site will know I have a fondness for stews and this one is no exception. We’ve been tucking into it throughout the winter. You may look twice at the quantity of anchovies used, however the stew can take it and I promise you won’t be the least bit overwhelmed by their addition. They give a wonderful depth of flavor alongside the garlic and herbs and if you’ve never tried beef with anchovies and kale before, you are in for a treat.

Beef Stew with Anchovies and Kale
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 2 tablespoons coconut oil or other solid fat, divided
  • 2 lb beef stewing meat
  • 1 large red onion, thinly sliced
  • 3 large stalks celery, chopped
  • 4 large cloves garlic, minced
  • 4 medium carrots, chopped into ¾-inch pieces
  • 1 teaspoon dried sage
  • 1 teaspoon dried Mexican oregano (see note above)
  • 1 teaspoon dried thyme
  • 1 large bay leaf
  • 50 g anchovy fillets in olive oil, chopped
  • 2¼ cups rich bone broth
  • ½ large bunch green kale, chopped
  • Pinch sea salt if needed
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Heat 1 tablespoon of fat in a large, heavy-bottomed casserole (Dutch oven) and brown the meat in batches. Remove the pieces and set aside.
  3. Add the remaining fat to the casserole and, on a gentle heat, cook the onions for around 5 minutes until they are starting to soften. If, at any point, your pan is a little over-brown and parched, a tablespoon of water will release the sediment. This also gives extra flavor.
  4. Now add the next 8 ingredients and stir. Return the meat, pour in the broth, then mix again and bring everything to a simmer.
  5. Put the lid on the casserole and place on the center oven rack for 1 hour and 50 minutes.
  6. Remove from the oven, add kale, poking it down into the liquid, and return for around 10 minutes with the lid on. Kale should be wilted but retain its color.
  7. Taste and add a sprinkle of sea salt if necessary, although I think you may well find the anchovies have made it salty enough.

 

About Kate Jay

Kate Jay is the blogger behind Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA (something her grandmother had severely). She set up her AIP food blog (incorporating GAPS) as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines and event organisers in the UK, she now focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on Facebook, Pinterest, Twitter and Instagram.

3 comments

  • Emily @ everydaymom says

    This looks amazing. Thanks for sharing!

  • star says

    thyroid heavy metal detox ===
    blue flag

    hormone balancing ===
    false unicom
    clove
    bergamot

    clary sage oil
    squaw vine
    black cohosh
    multi pollen
    chaste berry
    fennel
    don quai
    licorice
    evening primrose oil
    blessed thistle
    devils club

    where can i turn for help in combing them in synergistic proportion ???

    • Mickey Trescott says

      Hi Star, we don’t specialize in heavy metal detox here – your best bet is to contact a qualified practitioner who is experienced with herbs to help you out.

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