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!
- 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
- 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
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.
Who inspires you to try new recipes?
What is your favorite “go to” cook book?