Saturday, April 20, 2013

Sailor's Stew

Copyright 2013 LtDan'sKitchen blogs
This is definitely something for those who want to try their culinary prowess and wow their friends. Based on a Danish cookbook sent by my good friend Tania, this simple stew is definitely something you can make if you are short on time and you want something simple yet hearty. This is probably the most basic stew I've come across in terms of preparation. It even tells you not to brown the meat which seems to be the cardinal rule for any pot roast or beef stew I've ever cooked. The seasoning is very simple but you do need a ton of onions. I did want to amp up the flavor so instead of using water to cook the meat, I used beef broth instead. The final touch to this dish are balls of butter before serving it family style. I actually did away with this step but overall, this is one simple tasty dish. 

Sailor's Stew - Adapted*

2-3 lbs beef, diced into 1-inch cubes
2 lbs potatoes, peeled and diced
3 large onions, diced
3 garlic cloves
8-10 cups beef broth
4 bay leaves
1/4 tsp ground black pepper
4 tbsp vegetable oil
chopped parsley to garnish
4 tbsp unsalted butter or more if desired

1. In a deep pot, heat the vegetable oil over medium high heat. Add the 
    onions and garlic and saute until softened. Season with salt. 

2. Add the bay leaves and black pepper and mix well. Add the beef and toss 
    with the sauteed onions. 

3. Pour in the broth and cook the meat for 20 minutes.

4. Add the potatoes and bring back to a boil. Once boiling, cover the pot and 
    simmer until the beef is tender. 

5. Check for flavor and correct with salt and more pepper if needed. Garnish 
    with the chopped parsley and top with butter if using.   

*Forlag, N.N.; Busck, A., Dining with the Danes, Denmark:2011.


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