Topside with garlic, chilli and anchovies

Matt Tebbutt brings the best out of beef topside with a slow-cooked stew packed with Italian flavours
By Matt Tebbutt
Topside with garlic, chilli and anchovies
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


  • 4 large onions, halved and thinly sliced
  • 1 kg topside of beef, cut into steaks of 100-120g
  • 30 g butter
  • 30 g plain flour
  • 2-3 tbsp chopped parsley
  • 2 small cloves garlic, finely chopped
  • 3 tbsp olive oil
  • pinches dried chillies
  • 4 anchovy fillets, chopped
  • 1 tbsp white wine vinegar
  • mashed potato, to serve


1. Preheat the oven to 140C/gas 4.

2. Put about a quarter of the onions in a fairly shallow earthenware casserole (with a lid). Top with 2-3 of the steaks and season with salt and pepper.

3. Cover with another layer of onions, another of meat and so on, finishing with a layer of onions.

4. Work the butter and flour together using your fingers in a small bowl. Dot the butter and flour mixture on top of the onions and around the sides of the casserole.

5. Cut out a circle of greaseproof paper in the size of the casserole, cover the onions and meat with the paper and then cover with a lid. Cook in the preheated oven for about 2 hours.

6. Using a pestle and mortar, grind together the parsley, garlic, olive oil, chilli, anchovy and vinegar to make a paste. Sprinkle the paste over the casserole. Replace the paper and the lid and cook for another hour.

7. Serve hot with mashed potatoes.

Rate This Recipe