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Sjömansbiff
Sailor's Beef Stew
A hearty and comforting Swedish classic, Sjömansbiff is a slow-cooked stew featuring tender slices of beef layered with potatoes and onions, simmered in a rich broth often flavored with dark beer. It's a quintessential example of Swedish home cooking.
🧂 Ingrédients
- 800 g Beef (e.g., sirloin, chuck, or round)(sliced thinly)
- 1.5 kg Potatoes(waxy variety, peeled and sliced)
- 4 large Yellow onions(thinly sliced)
- 2 tbsp Butter
- 33 cl Dark beer (lager or stout)
- 5 dl Beef broth
- 2 Bay leaves
- Salt(to taste)
- Black pepper(freshly ground, to taste)
- 2 tbsp Fresh parsley(chopped, for serving)
- Pickled gherkins(for serving (optional))
- Pickled beetroot(for serving (optional))
👨🍳 Instructions
- 1
Prepare the ingredients: Slice the beef thinly (about 0.5 cm thick) and pound slightly if needed. Peel and slice the potatoes into about 1 cm thick rounds. Thinly slice the onions.
💡 Conseils de pro: Using a waxy potato variety will prevent them from becoming too mushy. - 2
In a large, oven-safe pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and sauté until softened and lightly golden, about 5-7 minutes. Remove the onions from the pot and set aside.
- 3
In the same pot, brown the beef slices in batches over medium-high heat until they have a nice sear on both sides. Season with salt and pepper. Remove the beef and set aside with the onions.
💡 Conseils de pro: Don't overcrowd the pot; browning in batches ensures a good sear. - 4
Layer the ingredients in the pot: Start with a layer of potato slices, followed by a layer of beef, then a layer of onions. Repeat the layers, finishing with a layer of potatoes on top.
- 5
Add the bay leaves. Pour in the dark beer and beef broth. The liquid should come about halfway up the ingredients.
💡 Conseils de pro: Ensure the liquid doesn't completely submerge the top layer of potatoes. - 6
Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and let it simmer gently for about 1 to 1.5 hours, or until the beef is very tender and the potatoes are cooked through.
💡 Conseils de pro: Alternatively, you can cook this in a preheated oven at 175°C (350°F) for the same amount of time. - 7
Remove the bay leaves before serving. Garnish with fresh chopped parsley.
💡 Conseils de pro
- ✓For a richer flavor, you can add a tablespoon of tomato paste when sautéing the onions.
- ✓Some recipes suggest adding a teaspoon of thyme or a pinch of allspice.
- ✓If the stew seems too thin, you can thicken the sauce slightly by mixing 1 tablespoon of flour with a little cold water and stirring it into the simmering stew towards the end of cooking.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Use different cuts of beef, such as chuck or brisket, for a deeper flavor.
- Add other root vegetables like carrots or parsnips.
- For a non-alcoholic version, omit the beer and use only beef broth, or add a splash of Worcestershire sauce for umami.