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Tuesday, December 8, 2015

Slow Cooker Swedish Beef Stew #Food of the World

Yum



Being from an Italian American background Swedish cuisine's ingredients and seasoning couldn't be more forward to me. My family has tried beef stews with beer in them for St. Patrick's day, and a bottle of red wine in a French recipe, so I thought beef stew would be the perfect introduction to Swedish food for my family. 





I based this recipe on a Swedish pot roast dish. I knew that red wine worked well with beef, but I was a little leery of adding brandy to the pot. Allspice and molasses are sweet not savory spices for me, though I know beef is hearty enough to balance out sweet flavors. 

I trusted the recipe so much I served it to my sister-in-law who was visiting from London. I really don't recommend serving a dish you haven't made before, but it was her and my nephew for dinner...I find family to be pretty forgiving.

After a few hours of this beef stew simmering in the slow cooker based on the aroma, I had no doubt that this was going to be a tasty meal....AND IT WAS! 

Truly, this is now my family's favorite beef stew. I served it with mashed potatoes along with sour cream and lingonberry preserves which are native to Sweden. 



Slow Cooker Swedish Beef Stew



by Diane Balch
Prep Time: 30 minutes
Cook Time: 8 to 10 hours on low heat

Ingredients (6 to 8 servings)
  • 4 pounds beef chuck pre-cut into 2 inch cubes
  • flour for coating beef about 4 tablespoons
  • canola oil
  • salt and pepper
  • 2 tablespoons of corn starch (for thickening sauce at end of cooking)
  • Sauce:
  • 1 teaspoon of all spice
  • 1/4 cup of brandy
  • 1 cup beef broth
  • 2 tablespoons of molasses
  • 1 bay leaf
  • 2 large onions chopped
  • Garnishes:
  • 1 bunch of parsley minced
  • sour cream
  • lingonberry preserves
Instructions:

1) Whisk together sauce ingredients set aside.

2) In a large deep dish pan like a dutch oven pour 2 tablespoons of canola oil. Heat on medium high.

3) Salt and pepper a the beef cubes. Put about 1 pound at a time in a gallon ziplock bag with 1 tablespoon of flour. Shake.

4) Place the beef cubes in the hot pan. Sear for about 4 minutes per side. You want the outside brown but the inside as pink as possible. You will probably need to add 2 tablespoons of canola oil into the pan per pound of meat. Make sure you heat it well first.

5) While the meat is searing. Chop the onions and line the bottom of the slow cooker with them. Put the bay leaf on top.

6) As the meat browns put it in the slow cooker on top of the onions.

7) When all the meat is seared. Turn the heat up to high and pour the sauce into the pan. With a metal spatula scrap the bottom of the pan to get the flavorful brown bits up and into the sauce. When the sauce boils for a few minutes pour it over the meat.

8) About 30 minutes before the stew is finished cooking. Slowly whisk 2 tablespoons of corn starch into the slow cooker to thicken the sauce. If the sauce is not bubbling remove about 2 cups of it and bring it to a boil on the stove before you whisk the corn starch in, then return it to the slow cooker and mix it in with the sauce in the pot.

9) Over the next 20 minutes or so the sauce should thicken up and be ready to serve with a garnish of sour cream, parsley and lingonberry preserves. Mashed potatoes or buttered egg noodles along with kale make a nice side to this dish.

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We have not decided our countries to visit for the following year, so please feel free to leave suggestions in the comment section.  Please check out the dishes others made from Sweden on the linky below. If you have a dish you like to share please add it to the party. Join our mailing list and cook along with us. 




Please visit their blogs and follow their sites!

Mireille: http://www.theschizochef.com/blog/




   
       
   
   

9 comments:

  1. I would be all over this. Beef and potatoes are already a favorite, but the seasoning sounds delectable.

    ReplyDelete
    Replies
    1. The seasoning was truly surprising for me. Allspice and brandy are brilliant together.

      Delete
  2. that part of the world uses allspice a lot in savory dishes - I remember when I made a stew from Finland in the past but it makes a flavorful dish especially when using the slow cooker which I had also used in that dish

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    Replies
    1. The Allspice smells amazing while it cooks, but I did keep thinking of pie.

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  3. Diane,
    I think the only thing I've ever had that was Swedish was meatballs or cookies. The stew looks delicious.
    Annamaria

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  4. I love Swedish cuisine - but then my heritage is Swedish ;) This beef stew looks fabulous Diane!

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  5. I love the rich, deep flavours in this wonderful Swedish Beef Stew, Diane! I haven't made many Swedish recipes - this one looks like a great place to start. Thank you so much for bringing it to the Hearth and Soul Hop. Sharing.

    ReplyDelete
    Replies
    1. I haven't eaten many Swedish dishes either, but this has become our favorite stew.

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  6. Hi Diane,
    Your Stew looks delicious! Wishing you and your family a very Merry Christmas and thanks so much for sharing your awesome post with Full Plate Thursday. I sure appreciate you!
    Miz Helen

    ReplyDelete