Lobscouse Sailors Beef Stew Skipper Labskovs Recipes

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LABSKOVS



Labskovs image

This recipe from the Scandinavian Comfort Food cookbook is 100 years old, and originally it was made with leftovers.

Provided by Trine Hahnemann

Categories     Main

Number Of Ingredients 13

1 kg / 2 lb 3oz chuck steak
50 g / 3 Tbsp butter
1.2 litres / 5 cups water
250 g / 9oz onions (chopped)
6 bay leaves
6 thyme sprigs
4 cloves
1 Tbsp peppercorns (lightly crushed)
1 Tbsp coarse sea salt
2.5 kg / 5½ lb floury potatoes
6 Tbsp chopped chives
Pickled beetroot
Slices of rye bread

Steps:

  • Cut the steak into 2-cm / ¾-in cubes. Heat 1 Tbsp of the butter in a large saucepan, add the steak and brown lightly, then add the water and bring gradually to a boil, skimming off any froth from the surface.
  • Add the onions, bay leaves, thyme sprigs, cloves, peppercorns, and salt and let it simmer for 1 hour.
  • While it is simmering, peel the potatoes and cut into 2-cm / ¾-in cubes. Add to the meat and let it simmer for another hour, or until the meat is very tender and falls apart easily.
  • Drain off any excess water then stir in the remaining 2 Tbsp butter. Use a balloon whisk to mix the potatoes and meat together into a mash, with the stew remaining lumpy.
  • Serve sprinkled with chopped chives, with the pickled beetroot and slices of rye bread alongside it.

LOBSCOUSE (SAILOR'S BEEF STEW) - SKIPPER LABSKOVS



Lobscouse (Sailor's Beef Stew) - Skipper Labskovs image

Make and share this Lobscouse (Sailor's Beef Stew) - Skipper Labskovs recipe from Food.com.

Provided by LikeItLoveIt

Categories     Stew

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 11

4 tablespoons butter
1 1/2 lbs beef, cut into 1 inch cubes
3 medium chopped onions
3 cups beer
3 cups beef stock (made from concentrate cubes)
1 teaspoon salt
12 fresh ground black pepper
2 bay leaves
6 medium idaho potatoes, peeled and cut into 1-inch cubes
6 tablespoons butter (optional)
3 tablespoons chopped green onion tops (optional)

Steps:

  • Brown meat and cook onions in the butter, stirring occasionally.
  • Add stock, beer, bay leaves, salt and pepper.
  • Cover and simmer for 20 minutes.
  • Add potatoes and continue to simmer for 2 hours.
  • Mash any remaining pieces of potato, so that you have a thick'gravy' with just a few pieces of potato.
  • Serve in bowl with 1 tablespoon butter on top.
  • Sprinkle with onion tops.

Nutrition Facts : Calories 1078.4, Fat 88.7, SaturatedFat 38.5, Cholesterol 132.7, Sodium 950.8, Carbohydrate 46.6, Fiber 5.6, Sugar 4, Protein 16.2

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