This Swedish stew called Sjömansbiffgryta is one of the most typical family stews, which every Swede knows. This is one of those "lots of bang for the buck" types of stews. It's so simple, yet the taste it delivers is so satisfying. It is best to cook it in an enameled cast-iron casserole because it goes into a very hot oven for quite a while, and all the liquid gets absorbed and the casserole becomes a little crusty. I know it seems like an awfully long time to keep a stew in such a hot oven, but trust me, it works. You can deglaze the casserole with a bit of water if you like and pour it over the stew, which should be transferred to a serving bowl.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
1. Preheat the oven to 450°F. Toss all the ingredients except the beer into a large ovenproof casserole.
Step 2
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.
