Sjömansbiff
Sailor's Beef
Sjömansbiff is a traditional Swedish dish, often described as a hearty and comforting sailor's stew. It features layers of thinly sliced beef, onions, and potatoes, slow-cooked in dark beer and beef broth until tender and flavorful. The name 'Sailor's Beef' is thought to originate from its practicality for sailors, using readily available ingredients and cooking methods suitable for long voyages.
🧂 Ingredients
- 600 g Beef (e.g., sirloin, chuck roast)(thinly sliced or cut into 1-inch pieces)
- 1.5 kg Potatoes(peeled and thinly sliced (about 2-3 mm thick))
- 4 large Yellow onions(thinly sliced)
- 4 tbsp Butter
- 33 cl Dark beer (e.g., porter or stout)
- 3 dl Beef broth
- 2 Bay leaves
- 3 Fresh thyme sprigs
- 2 tbsp All-purpose flour
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley
👨🍳 Instructions
- 1
If using thinly sliced beef, lightly pound it to an even thickness. If using larger cuts, slice them thinly against the grain. Season the beef with salt and pepper. If using flour, toss the beef in it to lightly coat.
💡 Tip: Pounding the beef ensures even cooking. - 2
Melt 2 tbsp of butter in a large oven-safe pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Sear for about 1-2 minutes per side until golden brown. Remove the beef and set aside.
- 3
Add the remaining 2 tbsp of butter to the pot. Add the sliced onions and cook over medium heat until softened and lightly golden, about 10-15 minutes. Scrape up any browned bits from the bottom of the pot.
- 4
Preheat your oven to 175°C (350°F).
💡 Tip: Preheating ensures even cooking in the oven. - 5
Layer the ingredients in the pot: start with a layer of thinly sliced potatoes, followed by a layer of the sautéed onions, then the browned beef. Repeat the layers, ending with a layer of potatoes on top. Tuck in the bay leaves and thyme sprigs between the layers.
💡 Tip: Layering ensures all ingredients cook evenly. - 6
Pour the dark beer and beef broth over the layers. The liquid should come about halfway up the ingredients. If needed, add a little more broth or water.
- 7
Cover the pot tightly with a lid or foil. Place in the preheated oven and bake for 2 to 2.5 hours, or until the beef and potatoes are very tender and have melded together.
💡 Tip: Cooking low and slow is key to tenderizing the beef. - 8
Remove from the oven. Discard the bay leaves and thyme sprigs. Gently stir the stew. Garnish with fresh chopped parsley before serving.
💡 Tip: Serve directly from the pot for a rustic presentation.
💡 Pro Tips
- ✓Using thinly sliced potatoes and beef helps them cook through and meld together.
- ✓A good quality dark beer adds depth of flavor.
- ✓This dish benefits from resting for a few minutes after cooking, allowing the flavors to meld.
- ✓Serve with pickled beets and whole-grain mustard for a traditional accompaniment.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes suggest adding a splash of Worcestershire sauce or soy sauce for extra umami.
- For a richer flavor, some cooks sear the beef and onions separately before layering.
- A small amount of flour can be added to the beef before browning to help thicken the sauce slightly.