Scandinavian Stew
8 servings
45 minutes
Scandinavian stew is the quintessence of northern cuisine, where the simplicity of ingredients combines with depth of flavor. The dish's origins trace back to the traditions of Norwegian fishermen and farmers who needed to prepare hearty and warming food during cold winter months. It consists of tender pieces of beef simmered in a fragrant broth with onions, coriander, ginger, and nutmeg. Root vegetables like parsnip, carrot, swede, and potato are added at the end for richness and softness. The dish is warming with subtle spicy notes and a light sweetness from the vegetables. It is served hot, often with rye bread to enjoy the thick aromatic broth. This dish embodies the coziness and warmth of a northern hearth, perfect for a leisurely winter evening.
1
Cut the meat into 5 cm cubes and fry in a pot on all sides, then transfer to a plate. Reduce the heat. In the resulting fat, sauté the chopped onion, add coriander, ginger, and nutmeg.
- Beef chuck (shoulder): 900 g
- Onion: 1 head
- Ground coriander: 1 tablespoon
- Nutmeg: 0.3 teaspoon
- Ginger: 2 teaspoons
2
Return the beef to the pot, season, add thyme, pour in water, and bring to a boil. Reduce the heat and simmer until the meat is tender.
- Beef chuck (shoulder): 900 g
- Thyme: 0.3 teaspoon
- Water: 750 ml
- Salt: to taste
- Ground black pepper: to taste
3
Chop the vegetables into cubes and add them to the pot. Bring to a boil, reduce the heat, and simmer for half an hour. Remove the fat that forms with a spoon.
- Parsnip: 225 g
- Carrot: 450 g
- Swede (rutabaga): 0.5 piece
- Potato: 450 g
