Scandinavian Beef Stew Recipes

LABSKOVS

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.

SCANDINAVIAN VEGETABLE STEW

Steps:

• Mix potatoes and carrots in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook 8 to 10 minutes or until tender; drain in colander. Wipe out saucepan with paper towel.
• Melt margarine in same saucepan over medium heat. Cook onions in margarine 2 minutes, stirring occasionally. Stir in flour. Gradually add milk, stirring constantly, until mixture thickens and boils.
• Stir in potatoes and carrots, peas, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until peas are tender.
• Stir in dill weed. Cook 2 minutes, stirring constantly. Top each serving with chopped egg and, if desired, additional dill weed.

THE BEST BROWNED BEEF STEW EVER

Steps:

• Put flour, salt and pepper in a large ziploc bag.
• Heat oil over medium heat in a large dutch oven.
• Place meat in bag with the flour and shake until well coated.
• Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
• Stir until well browned.
• Add finely chopped carrot and next 4 ingredients.
• Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
• Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

SCANDINAVIAN BEEF STEW

Steps:

• 1. Saute mushrooms in a little butter, remove from pan and set aside.
• 2. Brown the meat in remaining butter. Add salt and pepper. Remove meat.
• 3. Add the onions and cook until transparent. Add the meat back in.
• 4. Add the allspice, myrtle leaf, and bouillion.
• 5. Cook covered until meat is tender, on a medium low fire. Add more liquid if needed.
• 6. Mix the flour and water together ( do this even before I start the stew, I add the flour and water together in a jar and shake it, then shake again before I add it to the stew. That way I don't have any lumps.) Add slowly to stew and stir constantly until thick.
• 7. Lightly stir in the mushrooms.
• 8. Take off stove and stir in the sour cream slowly.
• 9. Return to low heat until hot...DO NOT LET IT BOIL or the sour cream will cruddle.
• 10. Serve over a baked potatoes or noodles or boiled potatoes

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.