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
LOBSCOUSE (SAILOR'S BEEF STEW) - SKIPPER LABSKOVS
Make and share this Lobscouse (Sailor's Beef Stew) - Skipper Labskovs recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1078.4, Fat 88.7, SaturatedFat 38.5, Cholesterol 132.7, Sodium 950.8, Carbohydrate 46.6, Fiber 5.6, Sugar 4, Protein 16.2
SAILOR'S STEW
Steps:
- Place meat and spices in boiling water. Cook slowly over moderate heat until meat is tender. Place meat on dish and drain red beets. Put meat, beets, Matjes herring, onions and gherkins through meat mincer.
- Heat pork fat and add meat mixture and saute for about 5 minutes until golden in color. Add stock to mixture and simmer well until blended. Mix in mashed potatoes. Add salt to taste and possibly garlic.
- Garnish with fried egg, slices of red beets, gherkins or rolled pickled herring.
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 BEEF CASSEROLE (MERIMIESPIHVI) - FINNISH
This is from the "Best of Finnish Cooking". The author put it together to pass on her heritage to her sons. The author wrote that Finnish food is salty, but use your own judgement and discretion when it comes to the amount that you use. Do not use anything except pale lager for the beer. I made it with Guinness; it completely overpowered the dish and turned bitter.
Provided by Debbie R.
Categories One Dish Meal
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 11
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
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.
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.
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