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.
Recipe by Autoimmune Wellness at