Lazy Weekends · Swedish
Sjömansbiff
I layer thinly sliced potatoes and onions with beef to create a stew that is simple and deeply satisfying.
Why This Works
The starch from the potatoes naturally thickens the beer-infused broth into a velvety gravy.
The Upgrade
Top with chopped fresh dill right before serving.
Chef's Secret
Michelin TechniqueLayering is key; keep the potatoes on top to absorb the flavor as the beer reduces.
Ingredients
Total time including resting: 45 min
Directions
Sear beef strips in a heavy pot until browned.
5 minLayer potatoes, onions, and beef in the pot.
5 minPour in beef stock and porter until ingredients are just covered.
2 minAdd bay leaves and bring to a simmer.
5 minCover and cook on low heat until potatoes are tender.
25 minRemove lid to thicken sauce slightly if needed.
3 minSeason with salt and pepper to taste before serving.
Wine Pairing
Syrah
Red Wine
The BottleE. Guigal Crozes-Hermitage
The peppery, dark-fruit profile of Syrah mirrors the deep, slow-cooked flavors of the beef and onion stew. The wine's structural tannins provide a sturdy backbone to the softened textures of the dish.
Nutrition per Serving
410
calories
32g
protein
40g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Braised Red Cabbage
Simmer red cabbage with vinegar and apples to add a tart, colorful vegetable component to the meat and potato stew.
Ingredients
Directions
Melt butter in a heavy-bottomed pot over medium heat.
Add the shredded cabbage and sauté for 3 minutes until slightly wilted.
Stir in the diced apples, brown sugar, and salt, coating the cabbage evenly.
Deglaze with apple cider vinegar, then pour in the stock.
Cover and simmer on low heat for 15 minutes, stirring occasionally until the cabbage is tender.
Remove the lid and cook for 2 minutes to reduce the liquid to a glossy glaze.
Side Dish
Swedish Cucumber Salad
Thinly slice cucumbers in a simple vinegar-sugar-dill brine to add a cooling, acidic brightness to the comforting, heavy beef stew.
Ingredients
Directions
Whisk the vinegar, sugar, salt, and pepper in a medium bowl until the sugar is fully dissolved.
Place the cucumber slices in a colander, sprinkle with a pinch of extra salt, and let drain for 10 minutes to remove excess moisture.
Pat the cucumbers dry with a clean kitchen towel to ensure a crisp texture.
Toss the cucumbers into the brine and fold in the fresh dill.
Allow the salad to macerate at room temperature for 10 minutes before serving.
Member Reviews
How did it turn out?
Rate this recipe
Tasty and easy. Mine wasn't as photogenic but the flavor was there.
Great recipe — took me about 10 minutes longer than listed but worth it.