Sjomansbiffgryta or Swedish Sailors Stew
This Swedish Stew recipe (from Clifford A. Wright’s book Real Stew pp. 23) is one of the first dishes my husband made for me . . . and let me tell you, I was impressed. It is amazingly flavorful for just a 4 ingredient recipe. Seriously, this is one you will want to keep handy even in the summer months!
Time :
- Prep approx. 30 minutes
- Bake time 2 hours
What you will need :
- 2.5 lbs boneless beef cut into 1 1/2 inch cubes (We usually buy it pre-cut when we are short on time)
- 6 table spoons (3/4 stick) unsalted butter (I usually make this dish without the butter)
- 2 1/2 lbs (5 or 6 medium onions) quartered
- 2 1/2 lbs potatoes, peeled and cubed
- 3 cups beer – we like to use craft beer [edit: My husband insists the best stew was made with PBR, I disagree and think Samuel Smith Oatmeal Stout really produces a flavorful stew.]
- Salt and Pepper to taste
Directions :
- Preheat oven to 450 degrees
- Place all ingredients (except beer) into LARGE oven safe dish
- When oven is ready, pour beer over ingredients, cover and bake until beer is soaked in (about 2 hours)
Serves : 6
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- Real Stew by Clifford A. Wright
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- Who knew 4 simple ingredients could be so damn tasty!
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- The gamer girl in me enjoyed this Lager from Mother Earth Brewing but it did produce a tart flavor.
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- Craft beer makes this dish!
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- This dish best enjoyed next to a crackling fire.
Hands down Clifford A. Wright is one of my favorite culinary masters. His recipes are easy to follow and bring the flavor of Europe right to your table.
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What is your favorite “go to” cook book?
