Sailors Stew Food

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SAILOR'S STEW



Sailor's Stew image

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

1 (3 pound) boneless chuck roast, cut into 1 inch cubes
1 cup all-purpose flour
1 tablespoon vegetable oil
1 large potatoes, peeled and thickly sliced
2 onions, sliced
2 large carrots, sliced
1 (8 ounce) package fresh mushrooms, quartered
2 (12 fluid ounce) cans beer
2 cups beef broth
2 tablespoons soy sauce
1 teaspoon whole black peppercorns

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

SAILORS BEEF STEW



Sailors Beef Stew image

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

3 lbs bottom round steaks
2 tablespoons flour
salt
pepper
2 tablespoons olive oil
1 tablespoon garlic, chopped
8 ounces mushrooms, quartered
4 potatoes, peeled & quartered
2 large carrots, peeled & chunked
1 large onion, sliced
12 ounces beer

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



Sailor's Stew image

This traditional northern German dish of minced cured beef, red beets, gherkins, onions and herrings or bacon originated on sailing vessels in the 18th century. Often served topped with a fried egg.

Provided by Claire

Categories     Entree     Stew

Number Of Ingredients 18

1 lb cured beef
1 clove
1/2 small bay leaf
3 peppercorns
2 cups boiling water
4 ounces pickled red beets
1 Matjes herring filet
12 ounces peeled onions
1-2 pickled gherkins
2-1/2 ounces pork fat
1-1/2 pounds mashed potatoes
5-10 tablespoons liquid from pickled gherkins or stock
1 clove finely chopped garlic
Salt
sliced cooked red beets (optional, for garnish)
fried egg (optional, for garnish)
pickled gherkin (optional, for garnish)
rolled pickled herring (optional, for garnish)

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.

SWEDISH SAILOR STEW (SJöMANSBIFFGRYTA)



Swedish Sailor Stew (Sjömansbiffgryta) image

This is a very simple, typical Swedish family stew that delivers a taste that is oh so satisfying. Make it in an enameled cast iron casserole or other oven safe dish because this goes into a very hot oven for quite a while. All the liquid gets absorbed and the casserole becomes good and crusty - but delicious!

Provided by Alskann

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs boneless beef chuck, trimmed of any large pieces of fat and cut into 1 1/2-inch cubes
6 tablespoons butter
1 1/2 lbs onions, quartered (about 3)
1 1/2 lbs carrots, cut in 2 inch pieces (or you can just toss in some baby carrots)
2 1/2 lbs boiling potatoes, cubed
1 1/2 teaspoons thyme
1 1/2 teaspoons cardamom
sea salt, to taste
fresh ground pepper, to taste
3 cups beer (lager)

Steps:

  • Preheat the oven to 450°F
  • Combine all the ingredients except the beer into a large ovenproof casserole.
  • Pour the beer over the stew; cover.
  • Bake until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours.

Nutrition Facts : Calories 821.4, Fat 27.8, SaturatedFat 13.1, Cholesterol 221.3, Sodium 300.8, Carbohydrate 65, Fiber 8.3, Sugar 11.7, Protein 68.7

SWEDISH SAILOR'S BEEF STEW



Swedish Sailor's Beef Stew image

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

2 1/2 pounds boneless beef chuck, trimmed of any large pieces of fat and cut into 1 1/2-inch cubes
6 tablespoons (3/4 stick) unsalted butter
2 1/2 pounds onions (about 5), quartered
2 1/2 pounds boiling potatoes, peeled and cubed
Salt and freshly ground black pepper to taste
3 cups beer (lager)

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.

LOBSCOUSE (SAILOR'S BEEF STEW) - SKIPPER LABSKOVS



Lobscouse (Sailor's Beef Stew) - Skipper Labskovs image

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

4 tablespoons butter
1 1/2 lbs beef, cut into 1 inch cubes
3 medium chopped onions
3 cups beer
3 cups beef stock (made from concentrate cubes)
1 teaspoon salt
12 fresh ground black pepper
2 bay leaves
6 medium idaho potatoes, peeled and cut into 1-inch cubes
6 tablespoons butter (optional)
3 tablespoons chopped green onion tops (optional)

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 BEEF CASSEROLE (MERIMIESPIHVI) - FINNISH



Sailor's Beef Casserole (Merimiespihvi) - Finnish image

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

1 lb round steak (or brisket)
2 tablespoons butter (or vegetable oil)
2 medium onions, peeled and thinly sliced
8 medium potatoes (about 2.2 pounds)
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon ground allspice
1 cup beer (pale lager only!!)
1 cup beef broth
1 bay leaf
1 tablespoon chopped parsley

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.

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