Beef Stew With Anchovies and Thyme
The anchovies really just provide flavourfulness, certainly not fishiness: there is no need to mention their presence if you are feeding people who might take against the idea. This, as with most stews, is at its best if you cook it, cool it, chill it, then reheat the next day. This version is slightly different from how it started out in How To Eat, but the taste is as good as ever.
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