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 STEW
This is a hearty beef stew using beer and beef broth as its base. It's very yummy and I've never had any complaints about it. If you use older potatoes in this recipe they will break down better during cooking and thicken the sauce.
Provided by JuleCat
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place meat in a plastic bag with the flour. Toss to coat evenly.
- Heat oil in a heavy skillet over medium-high heat. Remove beef cubes from the bag, and shake off excess flour. Brown beef cubes on all sides, and remove to paper towels to drain.
- Place potatoes on the bottom of a 3 quart casserole dish or Dutch oven. Place the beef cubes over the potatoes, then cover with onions, carrots and mushrooms. Pour in the beer, beef broth, and soy sauce. Toss in the peppercorns.
- Bake uncovered for 2 hours in the preheated oven, or until meat is very tender.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 29 g, Cholesterol 73.6 mg, Fat 19.9 g, Fiber 2.7 g, Protein 25.7 g, SaturatedFat 7.4 g, Sodium 488.7 mg, Sugar 3.1 g
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.
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
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.
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