Best Swedish Sailor Stew Sjömansbiffgryta Recipes

SAILOR'S STEW

Sailor's Stew image

This is a hearty beef stew using beer and beef broth as its base. It's very yummy and I've never had any complaints about it. If you use older potatoes in this recipe they will break down better during cooking and thicken the sauce.

Provided by JuleCat

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h30m

Yield 8

Number Of Ingredients 11

Ingredients

1 (3 pound) boneless chuck roast, cut into 1 inch cubes
1 cup all-purpose flour
1 tablespoon vegetable oil
1 large potatoes, peeled and thickly sliced
2 onions, sliced
2 large carrots, sliced
1 (8 ounce) package fresh mushrooms, quartered
2 (12 fluid ounce) cans beer
2 cups beef broth
2 tablespoons soy sauce
1 teaspoon whole black peppercorns

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.

Nutrition Facts : Calories 425.2 calories, Carbohydrate 29 g, Cholesterol 73.6 mg, Fat 19.9 g, Fiber 2.7 g, Protein 25.7 g, SaturatedFat 7.4 g, Sodium 488.7 mg, Sugar 3.1 g

SWEDISH STEW

Swedish Stew image

This is a one-dish meat and vegetable casserole that has been handed down from my mom to me, and also from me to my kids. They all love it. It is easy to make, nutritional, and economical also. You have your meat and vegetables all in one dish, so you also have only one "pot" to wash. We like to have it with hot crescent rolls, or biscuits. (or just bread & butter if rolls are not available)

Provided by p.burgard

Categories Vegetable

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs ground chuck (or beef)
6 thinly sliced carrots
5 -6 thinly sliced potatoes
1 (14 ounce) can sweet peas
1 medium diced onion
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dry dill weed
5 -6 tablespoons margarine (or butter)

Steps:

Preheat oven to 325 deg.
Combine ground meat, onions, and 1/2 teaspoons each of the salt & pepper in pot or saute' pan. Cook, stirring occasionally, until meat is crumbly and slightly browned.
Partially drain grease. Pour 1/2 mixture in to a 3 quqrt casserole dish. Spread out 1/2 can of peas, and 1/2 the sliced carrots over meat mixture. Cover with single layer of the sliced potatoes, leaving enough to cover top layer.
Cover with remaining ground meat mixture, peas, carrots, and finish off with single layer of sliced potatoes. Distribute the 5-6 Tbs. margerine or butter around on top of potatoes. Sprinkle with remaining 1/2 teaspoons salt and pepper, and the dry dill weed.
Cover and bake in 325 deg. oven for 1 hr (or until potatoes are slightly browned and fork tender.
Makes 6 to 8 DELICIOUS servings!

Nutrition Facts : Calories 549.6, Fat 22.9, SaturatedFat 6.6, Cholesterol 98.3, Sodium 671.9, Carbohydrate 48.8, Fiber 9.4, Sugar 8.7, Protein 37.2

SWEDISH STEW (KALOPS) (ELK, BEEF, OR REINDEER)

Swedish Stew (Kalops) (Elk, Beef, or Reindeer) image

Everyday cooking at its best. Perfect for a cold winter's day. Serve over boiled potatoes with a green cabbage salad.

Provided by littleturtle

Categories Stew

Time 1h45m

Yield 5-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs elk roast (2 1/4 lbs if using bone-in) or 1 1/2 lbs reindeer meat, cut into 1-inch cubes (2 1/4 lbs if using bone-in)
3 tablespoons flour
2 1/2 teaspoons salt
2 tablespoons butter (I use 1 tbsp each) or 2 tablespoons olive oil (I use 1 tbsp each)
2 onions, cut into wedges
10 whole allspice or 2 teaspoons ground allspice
2 bay leaves
2 1/4 cups water or 2 1/4 cups beef broth
2 carrots, peeled & sliced
4 potatoes, cubed

Steps:

Coat the beef with flour and salt.
In a large, heavy pot or dutch oven, melt the butter.
Sauté the meat until browned on all sides.
Add the onions and sauté for a few minutes with the meat.
Add allspice, bay leaves, and water, and stir well, scraping the sides and bottom of the pan well.
Add carrots, cover, and allow to simmer over low heat until meat is tender (1-1 1/2 hours).
Stir occasionally to keep from sticking, and if needed, add more water.
Add potatoes, and return to boiling; cook until potatoes are tender (1/2 hour).

Nutrition Facts : Calories 216.7, Fat 4.9, SaturatedFat 3, Cholesterol 12.2, Sodium 1235.4, Carbohydrate 39.8, Fiber 5.3, Sugar 4.4, Protein 4.7

SWEDISH SAILOR'S BEEF STEW

Swedish Sailor's Beef Stew image

Provided by Clifford A. Wright

Categories Soup/Stew Beer Beef Onion Potato Stew Dinner Fall Winter Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

2 1/2 pounds boneless beef chuck, trimmed of any large pieces of fat and cut into 1 1/2-inch cubes
6 tablespoons (3/4 stick) unsalted butter
2 1/2 pounds onions (about 5), quartered
2 1/2 pounds boiling potatoes, peeled and cubed
Salt and freshly ground black pepper to taste
3 cups beer (lager)

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.