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.

4.8 from 4 reviews
Beef Stew with Anchovies and Kale
Prep time
Cook time
Total time
Serves: 6
  • 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
  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, NTP, RWP, CGP and AIP Certified Coach, has been blogging at 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. She set up her AIP food blog 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 in the UK, she is now passionate about helping her clients heal using a combination of her holistic training, lab work and real food as medicine. She focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on FacebookPinterestTwitter and Instagram.


  • Emily @ everydaymom says

    This looks amazing. Thanks for sharing!

  • star says

    thyroid heavy metal detox ===
    blue flag

    hormone balancing ===
    false unicom

    clary sage oil
    squaw vine
    black cohosh
    multi pollen
    chaste berry
    don quai
    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.

  • James says


  • Loren says

    Hi- This sounds wonderful and I’m planning to make it tonight! I just wanted to know how fishy / flavorful the anchovies are in the finished stew? My husband isn’t a huge fan but I typically sneak them in to things where you can’t distinctly taste them as I know they are good for you!

    • Mickey Trescott says

      Hi Loren,
      I haven’t made Kate’s recipe yet, but I use anchovies all the time to add umami, a flavor that is often missing in AIP cooking. When used sparingly, they lend a delicious and complex flavor that isn’t fishy at all. If you are worried about it I would start with half the amount and add the rest if the taste is to your liking. Good luck!

  • Brooke says

    This is the BEST beef stew recipe I’ve ever had! Been thinking about it ever since I made it

  • […] Celeriac @ Autoimmune Wellness Slow Cooker Beef Stew with Rosemary and Cranberries @ Phoenix Helix Beef Stew with Anchovies and Kale @ Autoimmune Wellness Rich Beef Stew with Pomegranate @ Healing Family Eats Frugal Hamburger Soup @ […]

  • Meagan Faeth says

    Only a pinch of salt in the whole recipe? Am I missing something?

    • Mickey Trescott says

      Hi Meagan! I’m not the recipe author, but anchovies are notoriously salty, so that is likely the reason for the low amount of added salt. Hope it helps!

  • Ally says

    I’ve made this several times and it’s a winner! I don’t like anchovy OR kale and this is delicious. <3 Happy New Year.


    I am making this recipe for the 2nd time. I didn’t have any celery but I added Lovage for the same flavor. I also added fresh beets from my garden and dome purple Japanese yams. I can’t waitto try it this way!

  • Amanda says

    Any advice if I want to make this in my instapot instead?

  • Allyn says

    Quick questions, my package of anchovies stated 56 g, but when I weighed the actual anchovies, it was only 30 g. Does the recipe call for a 50 g package, or 50 actual weighed grams of anchovies? Also, is it ground or rubbed sage? Thank you so much for the recipe!

    • Mickey Trescott says

      Hi Allyn! I think the 50g refers to the package size. Your 56g package should be close enough. The dried sage is leaf, not powder – if you have powder, I would halve the quantity as it is stronger.

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