Captain’s Stew

 

This recipe for Captain’s Stew is from The Scandinavian Cookbook by Trina Hahnemann that I reviewed recently.  If you follow the chapters in the book then technically it’s a March recipe but since we are once again feeling the cold here I decided a stew was exactly what we needed to warm ourselves up again for dinner yesterday.

What you need:

4 tbsp olive oil

1kg diced beef

1.5 ltres water

2kg potatoes, peeled and diced

1 onion finely chopped

4 bay leaves

1 tbsp whole peppercorns

1 tbsp sea salt

50g butter

salt & pepper

Method:

Heat the oil in a large saucepan and, when medium-hot add the beef and fry until lightly browned.  Add the water and bring gradually to the boil, skimming any froth from the surface (this will take about 5 minutes)

Add the potatoes, onion, bay leaves, peppercorns and salt.  Simmer for 1½ hours or until the meat is very tender and falls apart easily – you may need to cook it for a further 30 minutes.

Stir in the butter.  Use a balloon whisk to mash the potatoes and meat together – though note that the stew has to remain lumpy.*

Season with salt & freshly ground pepper (if needed)

*I didn’t mash the potatoes and meat together as my potatoes were quite fluffy any way and this would have turned them into mush!

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