Sailors Beef Stew Food

SAILOR'S STEW

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.

SAILORS BEEF STEW

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.

LOBSCOUSE (SAILOR'S BEEF STEW) - SKIPPER LABSKOVS

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.

SWEDISH SAILOR'S BEEF STEW

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

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.

SAILOR'S BEEF CASSEROLE (MERIMIESPIHVI) - FINNISH

Steps:

• Preheat oven to 350.
• Cut the meat into slices across the grain. In a hot skillet, brown them quickly on both sides using only half the butter or oil. Remove to a plate.
• Lower the heat and cook the onions slowly in the rest of the butter until they are soft and golden. If they become browned, they'll be a completely different taste than when they're golden.
• Peel and slice the potatoes as thinly as possible.
• In a 1 quart casserole dish, layer the potatoes with the browned meat and onions, sprinkling each meat layer with a litle of the salt, pepper and allspice. I started with a layer of potatoes, meat, onions, spice. Repeated two more times for a total of three layers, but make the last layer one of potatoes.
• Rinse the skillet with the beer and the broth. Pour into the casserole. Add the bay leaf.
• Cover tightly, but no need for foil under the lid. Bake for 2 hours, or until the meat is tender and potatoes are soft.
• Sprinkle with parsley and serve. Traditionally served with pickled beets.

SAILOR'S BEEF

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.