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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
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