Skip to main content

12-21 Swedish Beef Stew

This is a simple and easy dish that is traditionally served outdoors on those long summer nights in Sweden. I can see how it would taste good there but it will sure hit the spot during a snowstorm, too. This bakes for 2-3 hours and does all the work during that time. You can double it to feed a crowd of 6-10.

Set oven to preheat at 350˚
Place your dutch oven stovetop and heat on medium heat, when pan is hot, add in :
1 lb beef chuck/stew meat, cut into 1 inch cubes
2 onions, sliced
Stir and turn the beef to brown on all sides to seal in juices. (this is the secret)
When all are browned, add:
3 - 4 med potatoes, peeled and cubed OR 1 1/2 lbs of baby red potatoes, halved
4-6 carrots, peeled and sliced thickly
 or replace some with parsnips
1/2 T salt

1/8 t white pepper or 1/4 t black pepper
Now pour in about
2-3 c water -enough to just cover all the ingredients
Cover with lid, remove from stovetop and place in a 350 degree oven about 2 1/2 - 3 hours until everything is tender. You will need to check it and learn how fast your oven and dutch oven cook.
Serve with a bit of fresh parsley sprinkled on top, and maybe a bit of cheese.
I like it with a spoonful of plain yogurt to make it a bit creamy.

Adapted from a recipe in Scandanavian Feasts by Beatrice Ojakangas

Comments

Popular posts from this blog

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.

Nordic curry

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper.  Melt 4 T butter over medium heat in a sauté pan (wide, shallow).  Sprinkle in 4 T yellow curry powder and stir to combine.  Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour . Stir to evenly coat all.  Add 1 1/2 c heavy cream OR coconut cream , slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season gen...

Pasta al limone

 Basically it's Lemon Spaghetti. I needed a side dish for a friend's seafood lunch and this was perfect. When I served at cousins beach week, it also got rave reviews (and competition for the leftovers) so it's worth sharing here. I found the recipe by Michelle Doll at Delish.com. What I love about this recipe is it is quick and easy but really it's the technique. Its similar to an Alfredo sauce but because of the way you put it together, it is very evenly distributed and doesn't feel heavy. Tastes great with fish and chicken, so far.  Cook  12 oz. spaghetti in generously salted boiling water.  While waiting for the pasta, slice of a couple thin strips from a lemon for garnish (if desired)  Zest  1 lemon into a large sauce pan (the spaghetti will go into it later)  and juice the lemon , setting the juice aside. Add 1/2 c. heavy cream and  4 Tbsp. unsalted butter to the lemon zest   and let it melt over low hea...