Savoury mince beef, a cheap and cheerful meal that takes me back to my childhood, I have, of course, added a few tweaks to turn up the flavour.
Anchovies and marmite add wonderfully umami notes, and the bacon... well, bacon just makes everything better.
Easy Fried Minced Beef
Minced meat, whether that be beef, pork or occasionally lamb, formed a huge part of the foods of my childhood.
I still use it a lot today in dishes like my beef mince stuffed mushrooms, Thai minced pork, minced beef and potato curry, homemade crispy pancakes, minced beef and potato pie and of course, cottage pie! It's not all traditional British grub either; I use it in my Cuban-inspired picadillo recipe.
This savoury mince beef recipe is an ode to the relatively simple food I grew up with, of course, with a liberal sprinkling of my modern eating sensibilities.
Rather than the OXO cube and maybe a dollop of brown sauce that my Mom would add, I go in a different direction.
Anchovies, Worcestershire sauce and Marmite all add a deep, rich umami flavour to the dish.
I also add a little bacon for a salty sweetness, and because bacon is, well, genius in everything!
It takes about 50 minutes to cook, but much of it is spent with your feet up whilst it gently simmers.
If you like the sound of this dish, check out its sister recipe, beef mince and dumplings!
Frequently Asked Questions
Can I use a non-stick frying pan?
You can, but you will lose a bit of flavour because those bits of meat that stick to the base of the pan add so much to a dish!
What is Marmite?
Marmite is a "yeast extract" much loved or hated by many in the UK. I am not a fan of it as a spread, but it works wonders in dishes and in particular gravies. I use it in dishes like my steak and ale pie as well as my vegan onion gravy.
If you can't get it, try looking for Vegemite, an Australian yeast extract.
Do I have to use anchovies?
No, you can omit them; however, they do add a nice umami back note to this dish. Do not worry, they do not taste like anchovies on a pizza, they just amp up the savoury tones in the beef mince!
Can I make this in advance?
Yes, it will be fine in the fridge for 2-3 days; in fact, it will get better with time. To reheat, place it in a small saucepan with a lid over a low-medium heat.
You can also scale the recipe up and freeze portions for up to 3 months. I prefer to defrost before reheating.
Serving Suggestions
Growing up, my Mom would typically serve fried savoury mince with mash and peas.
Usually, it would be mashed potatoes, but you could serve this with both swede and carrot mash or celeriac mash, and it would be wonderful.
It is pictured here served with a jacket potato, or baked potato if you must. I've recently discovered that you can cook cracking jacket potatoes in an air fryer, and they are awesome!
You could also serve this over a nice cheesy polenta.
Sticking with the polenta theme, you could also serve it with fried polenta chips. Slather it over the top and add some more cheese, and do that whole "loaded fries" thing, but with polenta chips.
Equipment Used
I tend not to mention specific brands of kit unless I think it will make a material difference to the recipe. But if you have any questions, feel free to shout up.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Hob/stovetop.
- Reactive (not non-stick) frying pan, 28cm or 11".
- Sharp kitchen knife.
- Chopping board.
- Stovetop.
Savoury Mince Beef Recipe
Ingredients
- 350 g Minced or Ground Beef 12oz
- 1 Medium Onion 150g
- 1 Medium Carrot 100g
- 1 Large Stick Celery 50g
- 1 tablespoon Cooking Oil
- 75 g Bacon Lardons ⅓-½ Cup
- 3 Anchovy Fillets
- 1 tablespoon Tomato Puree
- 2 tablespoon Worcestershire Sauce
- 1 tablespoon Flour
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 175 ml Beef Stock ¾ Cup
- ½ tablespoon Marmite
- 75 g Green Beans ⅓-½ Cup
Instructions
- Peel and cut the onion into a 5mm (¼") dice.
- Dice the carrot into 5mm (¼") cubes.
- Cut the celery into 5mm (¼") dice.
- Heat a 28cm (11") frying pan (not non-stick) over a medium-high heat, and when it is hot, add the oil.Throw in the diced carrot, celery and onion and cook for 10 minutes, stirring every couple of minutes.
- Turn the heat up to high and add the bacon and anchovy fillets, and cook for 2-3 minutes.
- Add the minced beef and cook over a high heat until it is browned all over.
- Add the tomato puree, flour, salt and pepper, then turn the heat down to low and cook for 2 minutes, stirring constantly.
- Pour in the beef stock, Worcestershire sauce and Marmite, then stir to combine, add a lid and cook for 30 minutes.
- Chop the green beans into 1cm (½") lengths, then add them to the mince, replace the lid and cook for another 5 minutes.
Faye
Friday 16th of June 2023
I was reluctant to add anchovies as we’ve had too many bad results using them, so one last chance for these little things and bingo! It was delicious, I’m not telling my partner until he has tried the mince dish.
Brian Jones
Friday 16th of June 2023
I used to have exactly the same thoughts that you have about anchovies about Marmite... I now use marmite as a seasoning in all sorts of things just as I do with anchovies. It is important that they are there but not there, they add an almost meaty savoury vibe so long as used "gently".