Swedish Sailor's Beef Stew

Swedish Sailor's Beef Stew
Swedish Sailor's Beef Stew
This Swedish stew called Sjömansbiffgryta is one of the most typical family stews, which every Swede knows. This is one of those "lots of bang for the buck" types of stews. It's so simple, yet the taste it delivers is so satisfying. It is best to cook it in an enameled cast-iron casserole because it goes into a very hot oven for quite a while, and all the liquid gets absorbed and the casserole becomes a little crusty. I know it seems like an awfully long time to keep a stew in such a hot oven, but trust me, it works. You can deglaze the casserole with a bit of water if you like and pour it over the stew, which should be transferred to a serving bowl.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Scandinavian Soup/Stew Beer Beef Onion Potato Stew Dinner European Fall Winter Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
  • salt and freshly ground black pepper to taste
  • 6 tablespoons (3/4 stick) unsalted butter
  • Carbohydrate 56 g(19%)
  • Cholesterol 150 mg(50%)
  • Fat 21 g(32%)
  • Fiber 8 g(32%)
  • Protein 48 g(95%)
  • Saturated Fat 11 g(56%)
  • Sodium 1633 mg(68%)
  • Calories 625

Preparation 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. Real Stew Harvard Common Press

Preparation 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. Real Stew Harvard Common Press

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