Grandma Hanks Swedish Stew Recipes

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SWEDISH SAILOR STEW (SJöMANSBIFFGRYTA)



Swedish Sailor Stew (Sjömansbiffgryta) image

This is a very simple, typical Swedish family stew that delivers a taste that is oh so satisfying. Make it in an enameled cast iron casserole or other oven safe dish because this goes into a very hot oven for quite a while. All the liquid gets absorbed and the casserole becomes good and crusty - but delicious!

Provided by Alskann

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs boneless beef chuck, trimmed of any large pieces of fat and cut into 1 1/2-inch cubes
6 tablespoons butter
1 1/2 lbs onions, quartered (about 3)
1 1/2 lbs carrots, cut in 2 inch pieces (or you can just toss in some baby carrots)
2 1/2 lbs boiling potatoes, cubed
1 1/2 teaspoons thyme
1 1/2 teaspoons cardamom
sea salt, to taste
fresh ground pepper, to taste
3 cups beer (lager)

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.

Nutrition Facts : Calories 821.4, Fat 27.8, SaturatedFat 13.1, Cholesterol 221.3, Sodium 300.8, Carbohydrate 65, Fiber 8.3, Sugar 11.7, Protein 68.7

KALOPS (SWEDISH BEEF STEW)



Kalops (Swedish Beef Stew) image

Here is another childhood memory from growing up in a Swedish-American household. This should be served with boiled red potatoes, pickled beets, and lingonberries.

Provided by IngridH

Categories     Stew

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs beef chuck, cut into cubes
2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons flour
1 1/2 tablespoons butter
3 medium yellow onions, sliced
10 -15 whole allspice
2 bay leaves
2 cups water

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.

Nutrition Facts : Calories 467.8, Fat 30.9, SaturatedFat 12.8, Cholesterol 112, Sodium 910.6, Carbohydrate 25.2, Fiber 6.4, Sugar 2.3, Protein 28.7

GREAT-GRANDMA ELLEN'S SKåNSK KALOPS (SWEDISH BEEF STEW) RECIPE - (3.5/5)



Great-grandma Ellen's Skånsk kalops (Swedish beef stew) Recipe - (3.5/5) image

Provided by á-39535

Number Of Ingredients 7

1.5 #'s of stew beef
2 carrots
1 onion
2-4 potatoes
water, flour, whole allspice, bay leaves and salt
You can substitute ground allspice for the whole berry
12 whole berries = about 1 t ground.

Steps:

  • Cut beef into stew size pieces. Chop onion and carrots. The carrots should be chopped pretty thick. Fry beef and onion in a pot with some butter/oil until beef has gotten lightly browned. Pour a thin layer of flour over the beef and onion, stir. Pour in water so that it just covers the beef . Season with about 1.5-2 teaspoons of salt, 10-15 whole allspice and 5-7 bay leaves then add the carrots. Let simmer under lid for at least 1,5 hours. I prefer to let it simmer about 2-3 hours. Taste stew a few times while it simmers to check if additional seasoning is needed, or extra water needs to be added. Peel and boil potatoes. Add boiled potatoes just before serving.

SWEDISH STEW



Swedish Stew image

This is a one-dish meat and vegetable casserole that has been handed down from my mom to me, and also from me to my kids. They all love it. It is easy to make, nutritional, and economical also. You have your meat and vegetables all in one dish, so you also have only one "pot" to wash. We like to have it with hot crescent rolls, or biscuits. (or just bread & butter if rolls are not available)

Provided by p.burgard

Categories     Vegetable

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs ground chuck (or beef)
6 thinly sliced carrots
5 -6 thinly sliced potatoes
1 (14 ounce) can sweet peas
1 medium diced onion
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dry dill weed
5 -6 tablespoons margarine (or butter)

Steps:

  • Preheat oven to 325 deg.
  • Combine ground meat, onions, and 1/2 teaspoons each of the salt & pepper in pot or saute' pan. Cook, stirring occasionally, until meat is crumbly and slightly browned.
  • Partially drain grease. Pour 1/2 mixture in to a 3 quqrt casserole dish. Spread out 1/2 can of peas, and 1/2 the sliced carrots over meat mixture. Cover with single layer of the sliced potatoes, leaving enough to cover top layer.
  • Cover with remaining ground meat mixture, peas, carrots, and finish off with single layer of sliced potatoes. Distribute the 5-6 Tbs. margerine or butter around on top of potatoes. Sprinkle with remaining 1/2 teaspoons salt and pepper, and the dry dill weed.
  • Cover and bake in 325 deg. oven for 1 hr (or until potatoes are slightly browned and fork tender.
  • Makes 6 to 8 DELICIOUS servings!

Nutrition Facts : Calories 549.6, Fat 22.9, SaturatedFat 6.6, Cholesterol 98.3, Sodium 671.9, Carbohydrate 48.8, Fiber 9.4, Sugar 8.7, Protein 37.2

GRANDMAS BEEF STEW



Grandmas Beef Stew image

This is my updated, documented version of my grandma's delicious beef stew - care packages of it kept me going through cold Ottawa winters in university and always was a source of comfort. Now I'm attempting to return the favour! It really is a "throw in whatever you have" recipe, so have fun with it.

Provided by YummySmellsca

Categories     Stew

Time 8h

Yield 4 quarts, 8-10 serving(s)

Number Of Ingredients 28

15 ounces round steaks
salt and black pepper
2 tablespoons olive oil, divided
1 large onion
3 large carrots
9 celery ribs
5 cremini mushrooms
1 1/2 large red peppers
1 1/2 cups chopped cauliflower
1/2 cup chopped green beans
4 garlic cloves
2 large fresh tomatoes, chopped
1 (12 ounce) can no-salt-added corn
5 red new potatoes, halved or 5 red new potatoes, quartered
1 (28 ounce) can no-salt-added diced tomatoes
2 cups beef broth
1 teaspoon kosher salt
1 teaspoon cocoa powder
1 teaspoon allspice
1/4 teaspoon cumin
1 teaspoon dried thyme
1 teaspoon paprika
1 tablespoon Worcestershire sauce
1 teaspoon low sodium soy sauce
3 tablespoons ketchup
1 (6 ounce) can tomato paste
1/4 cup fresh peas or 1/4 cup frozen peas
3 1/2 tablespoons Signature Secrets culinary thickener

Steps:

  • Cube the steak and season well with salt and pepper.
  • Heat 1 tbsp of oil in a large, heavy pot (I used enameled cast iron).
  • Add the steak and brown on all sides. Remove to a plate.
  • Add the remaining olive oil and bring back to temperature, then add the onion, carrots, celery, mushrooms and peppers.
  • Cook, stirring, for about 15 minutes, until they begin to soften.
  • Add the cauliflower, beans, garlic, fresh tomatoes, corn and potatoes and stir inches.
  • Pour in the diced tomatoes and broth and stir in the salt, cocoa, allspice, cumin, thyme, paprika, Worcestershire, soy sauce, ketchup and tomato paste.
  • Bring to a boil, then reduce heat to a simmer and add back the beef.
  • Partially cover and cook, stirring every hour or so, for 3 hours.
  • Cover the pot completely and cook, stirring every hour or so, for 3 hours.
  • Stir in the peas and Veloutine, bring back to a boil and cook until thickened.
  • Taste and add salt and pepper as needed.

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



Swedish Stew (Kalops) (Elk, Beef, or Reindeer) image

Everyday cooking at its best. Perfect for a cold winter's day. Serve over boiled potatoes with a green cabbage salad.

Provided by littleturtle

Categories     Stew

Time 1h45m

Yield 5-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs elk roast (2 1/4 lbs if using bone-in) or 1 1/2 lbs reindeer meat, cut into 1-inch cubes (2 1/4 lbs if using bone-in)
3 tablespoons flour
2 1/2 teaspoons salt
2 tablespoons butter (I use 1 tbsp each) or 2 tablespoons olive oil (I use 1 tbsp each)
2 onions, cut into wedges
10 whole allspice or 2 teaspoons ground allspice
2 bay leaves
2 1/4 cups water or 2 1/4 cups beef broth
2 carrots, peeled & sliced
4 potatoes, cubed

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).

Nutrition Facts : Calories 216.7, Fat 4.9, SaturatedFat 3, Cholesterol 12.2, Sodium 1235.4, Carbohydrate 39.8, Fiber 5.3, Sugar 4.4, Protein 4.7

GRANDMA HANKS' SWEDISH STEW



Grandma Hanks' Swedish Stew image

My Grandma Hanks taught my Dad how to make this when he was six years old, and he taught me when i was that age, I am the third generation making this recipe. And I'll be teaching my son how to make it too.

Provided by Julie Lippert

Categories     Beef Soups

Time 5h

Number Of Ingredients 6

5 lb lean ground beef
5 lb russet potatoes
2 lb sliced onion
1 large bag of frozen peas
2 large cans of v8 juice
pinch salt and pepper to taste

Steps:

  • 1. Layer about an inch of hamburger at the bottom of the pot
  • 2. Then a thick layer of potatoes,add salt and pepper
  • 3. then layer your onions and peas nice even layers,
  • 4. repeat steps 1-3 until you get about an inch or two from the top of the pot, then pour your V8 over the top of your layers bring to low boil do not scorch and then cover & turn down to low for 3-4 hours DO NOT STIR, when finished cooking then you can mix it up and serve with french or italian bread. Enjoy!!!!

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