The 'hated' ingredient that gives beef stew extra flavour

It might be controversial, but it’ll take your stew to the next level.

Peposo-Tuscan-beef-stew-recipe

I’ve never liked anchovies. They look slimy, feel hairy and taste salty – which, you have to admit, is pretty terrifying. But, I digress.

My sister is an incredible home cook, especially when it comes to indulgent wintery food. Curries, casseroles, soups and stews: I always know where to go when I need a bit of comfort. For years, I’ve been requesting a particular Italian beef dish whenever I visit her. 

Meet poposo, the best Tuscan beef stew

Not only does this dish have the best name ever (say it with an Italian accent to really appreciate it), but it’s absolutely delicious. It’s rich without being too full-on and the beef just melts in your mouth.

This recipe was written by Jill Dupleix, one of Australia’s most legendary food writers of all time. And it’s safe to say her dish has also been given legendary status in my family.

The secret to this incredible beef stew

If I tell you what the magic ingredient is that gives this dish all its power, you probably won’t believe me. I didn’t believe my sister either when she first told me they were in it (embarrassingly, a few years after I started claiming it as my all-time favourite dish.)

Anchovies.

That’s right, I could go so far as to say I hate the slimy-yet-hairy little things – but when they’re added to a sauce, they are powerhouses of flavour. When cooked, anchovies melt and add an umami intensity to anything you add them to, without any fishiness.

• Melted into olive oil with chopped garlic? You’ve got yourself the ultimate 3-ingredient pasta dish. 
• Disintegrated in butter to be tossed with just-cooked broccoli? Best-ever side dish. 
• Added to the sauce in a humble Italian beef stew? Life made. 

Why add anchovies to beef stew?

The introduction to this recipe pre-empts what other anchovy haters might be thinking. “You may be tempted to skip the anchovies,” it predicts. “Don’t! Anchovies may not be to your taste on their own, but when you add just a few to this recipe they really do make a difference.”

19 beef stews the family will love

But the recipe writer and I are not the only people who think this stew is the best thing since, well, beef stew without anchovies. 

Tuscan beef stew: the rave reviews

Our members have given this recipe 4.9 out of 5 stars and keep leaving glowing reviews:

“THIS IS AMAZING! and so simple… this dish has the heartiness and richness (or Oompf!) that I have been searching for in casserole/stew recipes… I think it’s thanks to the anchovies.” – kalexno

“I made this today and was thrilled with the result. I actually prepared it this morning (to just prior to adding the water) and didn’t cook it until four hours before I wanted to serve it, so it marinated for the day. I believe this made it extra delicious.” – blackcatsx

One cynical reviewer wrote: “Why the anchovies?” and another member leapt to its defence: “Anchovies add a rich depth to the flavour. They don’t taste fishy at all.”

Well said.

How to make Jill Dupleix’s Tuscan beef stew

Jill uses beef shin in this recipe, which is beautifully rich in flavour when cooked slowly. Rosemary, tomato paste, red wine and garlic bring all the Italian vibes. And then, there’s the anchovies. 

After 4 hours of bubbling away on the stove, the meat will fall apart, the sauce will thicken and all the intense flavour of the anchovies will permeate right through the entire dish. It seasons it almost like salt, stock or soy sauce would. 

Jill recommends ladling the beef stew over creamy polenta. I’ve tried it with buttery mash or just in a bowl with a spoon and some crusty bread. 

Get Jill Dupleix’s peposo Tuscan beef stew recipe (and don’t forget the anchovies).

Originally published as The 'hated' ingredient that gives beef stew extra flavour