Braised beef with anchovy toasts

• olive oil↗3 tbsp tbsp
• large onion↗1

  finely chopped

• garlic cloves↗4

  finely chopped

• bay leaves↗3
• bottle red wine↗750ml ml
• beef stock↗500ml ml
• caster sugar↗2 tsp tsp
• plain flour↗2 tbsp tbsp
• tomato purée↗2 tbsp tbsp
• piece lean beef↗1 ½kg kg

  skirt , cut into large chunks

• anchovies↗6

  in oil, chopped

• shallots↗400g g

  peeled

• Chantenay carrots↗500g g

  stalk ends trimmed

• Kalamata olives↗140g g
• anchovies↗6

  in oil

• unsalted butter↗100g
• finely chopped parsley3 tbsp

  plus extra to serve

• French stick↗1

  sliced, to serve

Step-by-step instructions

1. 1

   Heat the oil in a large, heavy-based casserole dish and fry the onion for 5 mins. Stir in the garlic and bay leaves and fry for 5 mins more.

2. 2

   Pour in the wine, stock and sugar. Mix the flour with the tomato purée and 3 tbsp water. Tip into the wine mixture and stir continuously until thickened. Then add the meat and anchovies, cover and leave to simmer for 1 hr.

3. 3

   Stir in the shallots, carrots and olives. Cover and simmer for 1 hr more until everything is tender. Meanwhile, for the anchovy toasts, grind the anchovy fillets using a pestle and mortar until smooth (or very finely chop), then beat into the butter with the parsley and lots of black pepper. If freezing, spoon the stew into a container or freezer bag. Repeat with the anchovy butter. To defrost, put both in the fridge to thaw overnight, then reheat the stew in a pan.

4. 4

   To serve, grill the slices of French bread until lightly toasted, then spread with the anchovy butter. Serve on top of the beef stew and scatter with parsley.