Entree: Åland Islands – Sjömansbiff (Sailor's Beef Stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

- 1.5 lb (680 g) beef stew meat, cut into 1-inch (2.5 cm) cubes, approx. usable weight
- 3 tbsp (45 g) butter
- 2 tbsp (16 g) all-purpose flour
- 2 large (10 oz / 280 g) yellow onions, sliced into half-moons
- 1.5 lb (680 g) waxy potatoes (such as Yukon Gold), peeled and sliced 1/8-inch (3 mm) thin
- 12 fl oz (355 ml) dark beer (porter or brown ale)
- 2 cups (480 ml) beef stock
- 2 bay leaves
- 6 whole (approx. 2 g) allspice berries
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) brown sugar or syrup (optional, to balance bitterness)
- 2 tbsp (30 ml) Dijon mustard (optional, to serve)

Instructions

1. Pat the beef cubes dry and season lightly with salt and pepper. Melt 2 tbsp butter in a heavy ovenproof pot over medium-high heat and brown the beef in batches until well-seared; remove and set aside.
2. Add the remaining 1 tbsp butter to the pot, reduce heat to medium, and sauté the sliced onions until softened and beginning to caramelize, about 10–12 minutes.
3. Sprinkle the flour over the onions, stir and cook 1–2 minutes to form a roux-like coating, then gradually pour in the dark beer, scraping up browned bits from the pot to deglaze.
4. Return the browned beef to the pot, add the beef stock, bay leaves, allspice berries, brown sugar (if using), and additional salt and pepper. Bring to a simmer.
5. Layer the thinly sliced potatoes over the beef and liquid without stirring; press them gently so they’re submerged. Cover the pot and simmer on low on the stovetop or transfer to a 325°F (160°C) oven for 1.5–2 hours, until beef is tender and potatoes are cooked through.
6. Remove bay leaves and allspice berries before serving. Serve hot, traditionally with a dollop of mustard on the side and crusty rye bread if desired.