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BEEF AND POTATO STEW

The Scandinavian Kitchen
by Camilla Plum
This beef and potato stew (known as labskovs) is a favorite slow food, a one-pot meal. Everything amalgamates into a thick stew, heavily flavored with bay leaves, and with small, pungent surprises as you bite into a softened peppercorn along the way. The final touches of butter, parsley, chives, and pickled beets are essential If you include a piece of diced bacon the stew becomes slightly smoky.
You will need a marbled piece of beef (neck or shank is fine), and the right kind of potato, that will be able to hold together somewhat during the long, slow cooking white boiling potatoes are ideal). The stew will only improve with waiting around for a day or two, so it's a good party dish to prepare ahead for people who care about taste more than good looks.
Serves 5-6 hungry people

INGREDIENTS

    • 1 Ib 10 oz beef, such as shank
    • 3 lb 5oz firm potatoes
    • 1 tablespoon butter
    • 2 large onions, sliced
    • 8 fresh bay leaves
    • 1 tablespoon black peppercorns
    • A large sprig of fresh thyme
    • Coarse sea salt

    To Serve
    • A stick butter
    • Chopped parsley and chives
    • Pickled, sliced beets
     

DIRECTIONS

Cut the meat into 1/2in dice. Peel the potatoes and cut into thick slices.

Brown the meat in the butter in a saucepan big enough to hold everything.

Add the rest of the stew ingredients and water to cover the bottom half of them. Put on the lowest possible heat and let simmer until the meat is absolutely tender.

Season with salt and serve in soup plates with the accompaniments in separate dishes, so everyone can put them on top as they prefer.
 

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