Swedish Sailors Beef Stew Food

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.

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.

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.

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.

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.

SWEDISH SAILOR STEW (SJöMANSBIFFGRYTA)

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.

SWEDISH STEW (KALOPS) (ELK, BEEF, OR REINDEER)

Steps:

• Coat the beef with flour and salt.
• In a large, heavy pot or dutch oven, melt the butter.
• Sauté the meat until browned on all sides.
• Add the onions and sauté for a few minutes with the meat.
• Add allspice, bay leaves, and water, and stir well, scraping the sides and bottom of the pan well.
• Add carrots, cover, and allow to simmer over low heat until meat is tender (1-1 1/2 hours).
• Stir occasionally to keep from sticking, and if needed, add more water.
• Add potatoes, and return to boiling; cook until potatoes are tender (1/2 hour).