Captain’s stew

Captain’s stew

By
From
The Scandinavian Cookbook
Serves
6
Photographer
Lars Ranek

Captain’s stew is made of potatoes and meat with bay leaves and lots of black pepper. This is one of my favourite winter dishes. I do not prepare it often, only a couple of times each winter. It’s solid and tasty and will fill you up for quite some time.

Ingredients

Quantity Ingredient
4 tablespoons olive oil
1kg chuck steak, cut into even-sized chunks
1.5 litres water
2kg potatoes, peeled and diced
1 onion, finely chopped
4 bay leaves
1 tablespoon whole peppercorns
1 tablespoon sea salt
50g butter
salt
pepper

To serve

Quantity Ingredient
chives, chopped
wholegrain mustard
rye bread, sliced
Pickled beetroot with star anise

Method

  1. Heat the oil in a large saucepan and, when medium-hot, add the chuck steak and fry the meat until lightly coloured. Add the water and bring gradually to the boil, skimming any froth from the surface (it takes about 5 minutes to catch it all).
  2. Add the potatoes, onion, bay leaves, peppercorns and salt. Simmer for 1 1⁄2 hours, or until the meat is very tender and falls apart easily – you may need to cook it for another 30 minutes or so.
  3. 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 and freshly ground pepper.
  4. Serve sprinkled with the chopped chives and accompanied by wholegrain mustard, slices of rye bread and pickled beetroot.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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