Scandinavian Beef Stew Recipe
Here is a Scandinavian Beef Stew recipe that is sure to get you hooked to it!. It is an ideal Side Dish. A good way to use up Beef is to make some irresistible Scandinavian Beef Stew. Trust me and whip this dish now.
Ingredients
2 pounds boneless beef chuck, cut into 1 1/2 inch pieces
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 tablespoon ground coriander
2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1 can beef broth
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon dried thyme leaves
1 bag carrots, peeled and cut into 1 1/2 inch pieces
2 large parsnips peeled and cut into 1 '/2 inch pieces
1/2 small rutabaga, peeled and cut into 1 inch pieces
1 pound small red potatoes, each cut in half
2 tablespoons chopped fresh parsley
Directions
Pat beef dry with paper towels.
In 5 quart Dutch oven, heat 1 tablespoon oil over medium high heat.
Add half of beef and cook until browned on all sides.
Transfer beef to plate.
Repeat with remaining oil and beef.
Reduce heat to medium; add onion and cook 10 minutes or until tender.
Stir in coriander, ginger, and nutmeg and cook 30 seconds.
Add enough water to beef broth to equal 3 cups.
Return beef to Dutch oven; stir in beef broth mixture, salt, pepper, and thyme; heat to boiling over high heat.
Reduce heat to low; cover and simmer 1 to 1 1/4 hours or until meat is almost fork tender.
Skim fat from liquid in Dutch oven.
Add carrots, parsnips, rutabaga, and potatoes; heat to boiling over high heat.
Reduce heat to low; cover and simmer 30 minutes longer or until vegetables and meat are tender.
Sprinkle with parsley.
In 5 quart Dutch oven, heat 1 tablespoon oil over medium high heat.
Add half of beef and cook until browned on all sides.
Transfer beef to plate.
Repeat with remaining oil and beef.
Reduce heat to medium; add onion and cook 10 minutes or until tender.
Stir in coriander, ginger, and nutmeg and cook 30 seconds.
Add enough water to beef broth to equal 3 cups.
Return beef to Dutch oven; stir in beef broth mixture, salt, pepper, and thyme; heat to boiling over high heat.
Reduce heat to low; cover and simmer 1 to 1 1/4 hours or until meat is almost fork tender.
Skim fat from liquid in Dutch oven.
Add carrots, parsnips, rutabaga, and potatoes; heat to boiling over high heat.
Reduce heat to low; cover and simmer 30 minutes longer or until vegetables and meat are tender.
Sprinkle with parsley.
