Swedish

Sjömansbiff

A traditional Swedish sailor’s beef stew with thin slices of beef, onions, and potatoes layered and slowly braised in beer and stock. The potatoes soften into the broth while the beef becomes tender and deeply savory.

▶Watch it madeNatashas Kitchen · 6:17

Ingredients

• Beef top round or sirloin tip, thinly sliced across the grain300g
• Waxy potatoes, peeled and sliced 5 mm thick500g
• Yellow onions, thinly sliced2 medium
• Butter2 tbsp
• Neutral oil1 tbsp
• Light lager or Swedish-style beer200 ml
• Beef stock150 ml
• Bay leaf1
• Dried thyme1/2 tsp
• Salt3/4 tsp, plus more to taste
• White pepper1/4 tsp
• Chopped fresh parsley2 tbsp
• Pickled cucumber, for servingto taste

Method

1. Pat the beef slices dry and season lightly with salt and white pepper.
2. Heat half the butter and the oil in a heavy pot or Dutch oven over medium-high heat.
3. Brown the beef quickly in batches, just until colored on both sides, then transfer to a plate.
4. Lower the heat to medium, add the remaining butter, and cook the sliced onions until soft and golden, about 8 minutes.
5. Remove the onions from the pot and briefly take the pot off the heat.
6. Layer one third of the potato slices in the bottom of the pot and season lightly with salt, white pepper, and a pinch of thyme.
7. Add half the beef and half the onions, then repeat with another layer of potatoes, the remaining beef and onions, and finish with the last potatoes on top.
8. Tuck in the bay leaf, pour over the beer and beef stock, and bring gently to a simmer.
9. Cover tightly and cook over low heat for 50 to 60 minutes, shaking the pot occasionally rather than stirring, until the beef is tender and the potatoes are soft.
10. Taste the broth and adjust the seasoning with salt and white pepper.
11. Let the sjömansbiff rest off the heat for 5 minutes, then sprinkle with chopped parsley.
12. Serve hot in shallow bowls with pickled cucumber on the side.

Common questions