Scandinavian Beef Stew Food

NORWEGIAN BEEF STEW (LAPSKAUS)

Steps:

• Dice the beef, cover with water, and simmer for one hour.
• Separately, wash and peel the vegetables and potatoes, and cut them into bite-size cubes.
• Bring the beef broth to a boil. Add the carrots and the rutabaga, and cook for 15 minutes.
• Then add potatoes, and cook another 15 minutes.
• Add the meat and onion, and season to taster with salt and pepper.
• Continue to cook until the stew thickens and the meat, vegetables and potatoes ae all tender (but not mushy).
• Stir occasionally while cooking, being careful not to let them burn.

KALOPS (SWEDISH BEEF STEW)

Steps:

• Combine flour, salt and pepper in a bowl.
• Toss beef cubes in the flour mixture to coat.
• In a large dutch oven, cook the butter until just starting to brown.
• Add the meat and onions, and cook, stirring occasionally, until the meat is browned on all sides.
• Add the bay leaves and allspice.
• Boil the water in a separate pan, then pour over the meat.
• Simmer, covered, for 1 1/2 hours, or until the meat is tender. Check the water level occasionally, and add more if needed.
• When meat is tender, remove to a serving dish.

NORTHERN ITALIAN BEEF STEW

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
• Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
• Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
• Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
• Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

JAGER-EINTOPF (HUNTER'S BEEF STEW)

Steps:

• In a frypan saute onions and mushrooms in vegetable oil until soft.
• Add ground beef; saute mixture 3 to 4 minutes.
• Stir in broth; bring to a simmer.
• Add worcestershire sauce, 1/2 t salt, and 1/4 t pepper.
• Peel the potatoes and boil them in salted water until tender, about 30 minutes.
• Drain and put through a food mill or grinder.
• Beat in 2 T butter, 1/2 t salt, 1/4 t pepper.
• Adjust seasonings to taste.
• Beat in eggs.
• Layer mixtures in a 1 1/2-quart buttered baking dish.
• Spread 1/3 of potatoes on bottom of dish.
• Top with 1/2 of the meat mixture.
• Continue with layers, ending with a layer of potatoes.
• Sprinkle the top with bread crumbs, and dot with remaining butter.
• Bake at 375 degrees for 45 minutes and then at 400 degrees for 10 minutes more.

SOUTHERN STYLE BEEF STEW

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add beef, and quickly brown on all sides. Pour in the diced tomatoes with green chilies, and stewed tomatoes. Add the okra, lima beans and corn. Bring to a boil, and reduce heat to medium.
• Simmer for about 1 hour. Add potatoes, and continue to simmer for another 30 minutes, or until meat is very tender.

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.

SCANDINAVIAN VEGETABLE STEW

Steps:

• Mix potatoes and carrots in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook 8 to 10 minutes or until tender; drain in colander. Wipe out saucepan with paper towel.
• Melt margarine in same saucepan over medium heat. Cook onions in margarine 2 minutes, stirring occasionally. Stir in flour. Gradually add milk, stirring constantly, until mixture thickens and boils.
• Stir in potatoes and carrots, peas, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until peas are tender.
• Stir in dill weed. Cook 2 minutes, stirring constantly. Top each serving with chopped egg and, if desired, additional dill weed.