Best 5 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.

DUTCH OVEN BEEF STEW

Steps:

• Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
• Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
• Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.

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.

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

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.