Sjömansbiff (Sailor's Beef Stew)

Sjömansbiff — literally 'sailor's beef' — is a hearty Swedish one-pot stew that sustained sailors aboard Baltic trading vessels in the nineteenth century. Layers of thinly sliced beef, onion and potato are braised low and slow in dark beer and stock until they meld into something far greater than their parts. It remains a steadfast comfort dish in Swedish homes, especially on cold winter evenings.

Serves: 4

Ingredients

• 700g (1 lb 9 oz) beef chuck or rump, sliced 1cm (½ in) thick against the grain
• 700g (1 lb 9 oz) waxy potatoes, peeled and sliced 5mm thick
• 2 large yellow onions, sliced into thin rings
• 2 tbsp (30ml) neutral oil
• 2 tbsp (30g) unsalted butter
• 330ml (11 fl oz) dark Swedish ale or porter
• 300ml (1¼ cups) beef stock
• 2 tsp (6g) fine sea salt
• 1 tsp (3g) freshly ground black pepper
• 2 bay leaves
• 4 sprigs fresh thyme
• 2 tbsp flat-leaf parsley, chopped, to finish

Instructions

1. Preheat oven to 170°C (340°F / Gas 3).
2. Season the beef slices generously with salt and pepper. Heat oil and butter in a wide oven-proof casserole over high heat. Brown the beef in batches for 2 minutes per side. Remove and set aside.
3. In the same pot over medium heat, cook the onions for 8–10 minutes until soft and golden.
4. Layer half the potato slices over the onions. Top with all the beef in a single layer. Tuck in the bay leaves and thyme sprigs. Layer the remaining potatoes on top.
5. Pour over the dark beer and stock. The liquid should come roughly two-thirds up the layers.
6. Bring to a gentle simmer on the stovetop, then cover tightly and transfer to the oven. Braise for 1 hour 30 minutes until the beef is tender and the potatoes have absorbed the beer-enriched juices.
7. Scatter with parsley and serve directly from the pot.

Cook's Notes: A Swedish porter or dark lager works best — the malt sweetness balances the beef. Avoid stout, which can make the dish too bitter. Sjömansbiff reheats beautifully and is even better the next day.