Sailor's Stew (Sjömansgrytan)
My greatest satisfaction was when a friend told me she made this recipe I gave her and her kids who didn't really eat beef loved it. Isn't that amazing?
Ingredients
500 g beef leg slices (~4 slices)
2 small onions
400 ml water
200 ml dark beer
1 bouillon cube (or 1 level tablespoon vegetable seasoning)
thyme
3 bay leaves
salt, pepper
2 small parsley roots
300-400 g small new potatoes
Sauce
1 tablespoon cornstarch
1 tablespoon mustard
1/2 bunch parsley
How to prepare sailor's stew (sjömansgrytan)
- In 2 tablespoons of oil, fry the finely chopped onion. Once softened, remove the onion from the oil and add the meat to fry. Add 1-2 more tablespoons of oil if you think it's necessary. Let the meat fry for about 15 minutes, allowing the released juices to reduce.
- Add the fried onion over the meat, crumble the bouillon cube, add the sliced parsley roots, thyme, and bay leaves. Then pour in the water and beer and bring to a boil. Season with salt and pepper and let it simmer covered over medium heat for about 1 hour and 15 minutes.
- Add the whole potatoes and cook until they're also done.
- When the meat is tender and the potatoes are cooked, remove everything from the pot leaving only the sauce. Add 1 tablespoon cornstarch (dissolved in a little cold water), the mustard, and once it starts to thicken, add the chopped parsley.
- To serve: place the meat on a plate, potatoes alongside, and pour some sauce on top. The remaining sauce is served at the table in a bowl for anyone who wants more - it's really good.
