Sailors Beef Stew Recipes

LOBSCOUSE (SAILOR'S BEEF STEW) - SKIPPER LABSKOVS

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.

SAILOR'S STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place meat in a plastic bag with the flour. Toss to coat evenly.
• Heat oil in a heavy skillet over medium-high heat. Remove beef cubes from the bag, and shake off excess flour. Brown beef cubes on all sides, and remove to paper towels to drain.
• Place potatoes on the bottom of a 3 quart casserole dish or Dutch oven. Place the beef cubes over the potatoes, then cover with onions, carrots and mushrooms. Pour in the beer, beef broth, and soy sauce. Toss in the peppercorns.
• Bake uncovered for 2 hours in the preheated oven, or until meat is very tender.

SAILORS BEEF STEW

Steps:

• Place meat into a bag with the flour ,salt & pepper and shake to coat.
• Put the olive oil into a med-high fry pan and when hot sear the meat on all sides.
• Place the meat into a 2 - 3 quart baking dish (or a Dutch Oven) and place the garlic on top of the meat. Now place all the prepared vegetables all around the meat with the onions being on top. Pour on the beer.
• Cover and place into a 350 oven for 3-4 hours.
• Allow to stand 10 minutes then eat. Yield is 6 servings.

SWEDISH SAILOR'S BEEF STEW

Steps:

• 1. Preheat the oven to 450°F. Toss all the ingredients except the beer into a large ovenproof casserole.
• 2. Pour the beer over the stew, cover, and cook until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours.

RECIPE: SAILOR'S BEEF STEW

Steps:

• Preheat the oven to 300° and line a baking sheet with parchment paper.
• Working in batches, place 3 beef slices in between 2 large pieces of parchment paper and pound with a mallet or heavy saucepan until ⅛ inch thick. Repeat until all of the slices are pounded. Set aside.
• Pour the flour onto a large plate. Turn each slice of beef in the flour, coating both sides, and place in a single layer on the prepared baking sheet.
• In a large wide Dutch oven or heavy-bottomed saucepan, heat the butter over medium-high heat. Working in batches, add a single layer of beef slices and brown both sides, flipping once, 4 minutes per side. Transfer the beef to a large plate and repeat with the remaining beef rounds, adding more butter as needed. Set aside.
• Add the potatoes to the Dutch oven and sauté until golden brown, 10 minutes. Return the browned beef to the pot, along with the onions, and pour the beer over top. Add the bay leaves and enough beef stock to barely cover the meat and potatoes. Season with a generous pinch of salt and freshly ground black pepper. Cover and bring to a simmer, then transfer to the oven and braise until the meat is tender, 1½ to 2 hours.
• Using a slotted spoon, divide the beef into bowls. Ladle the potato-onion broth into each bowl and sprinkle with the chopped parsley. Serve with the pickled vegetables.