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Beef stew with anchovies and cream

I'm not close to a contradiction: a few days ago, I spoke to a small preparatory diet for my trip to France and yesterday I bought a carton of 500 ml cooking cream 35%!

Is my impending trip to that country where the cream is queen or is it because it's cold and I taste the dishes in sauce, I know, but I know is that this beautiful recipe borrowed from Herbie's Blog Sin of Gluttony totally seduced me when I saw her on her blog and the seduction continued to operate when the stew was left on my plate: sweet! This recipe actually quite simple, proved absolutely delicious and I was warmed by the polar temperature.

I love the contribution of anchovy in the kitchen because they contribute to umami taste . Fish sauce (nuoc-mam ) is made from anchovies and it's not for nothing. Many cuisines have understood, empirically, the importance of certain foods in the sublimation of taste. Now we can calculate the rate of glutamate (the ultimate taste enhancers) of food per 100 g. Witness the attached table published by Richard Béliveau, PhD in biochemistry:

I also enclose a section where you can discover what really taste umami and its function in the human diet. This is not the first time I put link on my blog. If you do an article to read on the subject, I recommend this one, because it is very interesting, extremely well written which makes it a document of impeccable clarity. Understanding the role of umami taste in our diet partly explains what gluttony in its best sense of the word. So, the curious, here it is by .

Here preparation just before the final cooking, before adding the white wine.

Beef stew with anchovies and cream

6 servings 40 g butter 1 tablespoon
tablespoon olive oil
1.2 kg stewing beef into large cubes 1 tsp
Soup fills
flour 1 onion, coarsely chopped 2 cloves garlic
coarsely chopped 3 carrots, sliced
thickly sliced 2 small branches
fresh rosemary
5 very large leaves fresh sage
6-12 anchovy fillets in oil (Herbie has brought me 12 and I put 6 1 / 2) not drained, cut into 1 cm
500 ml dry white wine
200 ml cooking cream 35%
salt and pepper

First, drain the beef cubes with paper towels.

In a large pot (like Le Creuset ), melt butter and add oil. At high heat, brown half cubes and reserve them on a plate. Then brown the other half. Put the meat aside in the casserole and sprinkle with flour, taking care to coat each cube. Add onion, garlic, carrots, herbs, anchovies and add the white wine. Do not add salt immediately prepare because of the presence of anchovies. Bring to a boil, cover pot and simmer over low heat 2 to 3 hours (in my case, two hours were sufficient to soften the vainde).

After cooking, if the juice is still very liquid with a slotted spoon, remove all the cubes of meat, all vegetables and all the herbs and retain only the pan juices. Reduce it over high heat several minutes, until the desired is used for consistency been obtained. Return meat and vegetables in the casserole. Discard herbs. Pour the cream, pepper, adjust seasoning with salt and serve hot with noodles and green beans.

Thanks Herbie!