RECIPE: SAILOR'S BEEF STEW
Magnus Nilsson's hearty Scandinavian stew will warm you right up.
Provided by Tasting Table Staff
Categories Main Course
Time 3h
Number Of Ingredients 11
Steps:
- Preheat the oven to 300° and line a baking sheet with parchment paper.
- Working in batches, place 3 beef slices in between 2 large pieces of parchment paper and pound with a mallet or heavy saucepan until ⅛ inch thick. Repeat until all of the slices are pounded. Set aside.
- Pour the flour onto a large plate. Turn each slice of beef in the flour, coating both sides, and place in a single layer on the prepared baking sheet.
- In a large wide Dutch oven or heavy-bottomed saucepan, heat the butter over medium-high heat. Working in batches, add a single layer of beef slices and brown both sides, flipping once, 4 minutes per side. Transfer the beef to a large plate and repeat with the remaining beef rounds, adding more butter as needed. Set aside.
- Add the potatoes to the Dutch oven and sauté until golden brown, 10 minutes. Return the browned beef to the pot, along with the onions, and pour the beer over top. Add the bay leaves and enough beef stock to barely cover the meat and potatoes. Season with a generous pinch of salt and freshly ground black pepper. Cover and bring to a simmer, then transfer to the oven and braise until the meat is tender, 1½ to 2 hours.
- Using a slotted spoon, divide the beef into bowls. Ladle the potato-onion broth into each bowl and sprinkle with the chopped parsley. Serve with the pickled vegetables.
Nutrition Facts : Calories 344 calories, Carbohydrate 34 g carbohydrates, Cholesterol 78 mg cholesterol, Fat 8 g fat, Fiber 4 g fiber, Protein 30 g protein, SaturatedFat 4 g saturated fat, ServingSize 0 g, Sodium 1025 mg, Sugar 3 g, TransFat 0 g
BEST EVER BEEF STEW
A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.
SWEDISH SAILOR'S BEEF STEW
Provided by Clifford A. Wright
Categories Soup/Stew Beer Beef Onion Potato Stew Dinner Fall Winter Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 450°F. Toss all the ingredients except the beer into a large ovenproof casserole.
- 2. Pour the beer over the stew, cover, and cook until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours.
LOBSCOUSE (SAILOR'S BEEF STEW) - SKIPPER LABSKOVS
Make and share this Lobscouse (Sailor's Beef Stew) - Skipper Labskovs recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat and cook onions in the butter, stirring occasionally.
- Add stock, beer, bay leaves, salt and pepper.
- Cover and simmer for 20 minutes.
- Add potatoes and continue to simmer for 2 hours.
- Mash any remaining pieces of potato, so that you have a thick'gravy' with just a few pieces of potato.
- Serve in bowl with 1 tablespoon butter on top.
- Sprinkle with onion tops.
Nutrition Facts : Calories 1078.4, Fat 88.7, SaturatedFat 38.5, Cholesterol 132.7, Sodium 950.8, Carbohydrate 46.6, Fiber 5.6, Sugar 4, Protein 16.2
SAILORS BEEF STEW
We have lots of sailors in our family and this is an easy recipe for a busy family to prepare. The seasonings can be changer(i.e.parsley or thyme) and so can the veggies. If you would like to use beef stock or wine in place of the beer that will work also.
Provided by wjorma
Categories Stew
Time 3h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Place meat into a bag with the flour ,salt & pepper and shake to coat.
- Put the olive oil into a med-high fry pan and when hot sear the meat on all sides.
- Place the meat into a 2 - 3 quart baking dish (or a Dutch Oven) and place the garlic on top of the meat. Now place all the prepared vegetables all around the meat with the onions being on top. Pour on the beer.
- Cover and place into a 350 oven for 3-4 hours.
- Allow to stand 10 minutes then eat. Yield is 6 servings.
SAILOR'S BEEF
This a great cold weather beef dish. One of my best friends from Sweden made this for me and I had to have the recipe.
Provided by Transylmania
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet heat half of the butter. Brown the beef slices, seasoning with salt and pepper. When all beef slices are browned, set them aside.
- In the same skillet heat another tablespoon of butter. Add the onions and saute on medium heat until transparent and slightly caramelized. Season with salt and pepper.
- In a large stockpot place a layer of potato slices to cover the bottom of the pan.
- Sprinkle on salt and pepper to taste.
- Cover the potato slices with a layer of the browned beef. Season to taste.
- Cover the beef layer with layer of sauteed onions. Add a bay leaf or two.
- Repeat the layering process until all ingredients are used. Finish with a top layer of potatoes.
- Dot the potatoes with the remaining butter and then pour in beer and stock. You want half and half beer and stock, and you only want the liquid to just touch the top layer of potatoes.
- Bring the beef and potatoes to a boil and then reduce the heat to low, cover and simmer for 45 minutes to an hour.
- When the potatoes are cooked and the beef is fork tender this is done. Serve with good bread, pickled cucumbers and beets. A nice soup is good to start this meal.
CLASSIC, HEARTY BEEF STEW
This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!
Provided by Matthew Francis
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
- Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
- Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
- Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
- Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
- Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g
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