This Swedish stew called Sjömansbiffgryta is one of the most typical family stews, which every Swede knows. This is one of those "lots of bang for the buck" types of stews. It's so simple, yet the taste it delivers is so satisfying. It is best to cook it in an enameled cast-iron casserole because it goes into a very hot oven for quite a while, and all the liquid gets absorbed and the casserole becomes a little crusty. I know it seems like an awfully long time to keep a stew in such a hot oven, but trust me, it works. You can deglaze the casserole with a bit of water if you like and pour it over the stew, which should be transferred to a serving bowl.

Ingredients

　　2 1/2 pounds boneless beef chuck, trimmed of any large pieces of fat and cut into 1 1/2-inch cubes

　　6 tablespoons (3/4 stick) unsalted butter

　　2 1/2 pounds onions (about 5), quartered

　　2 1/2 pounds boiling potatoes, peeled and cubed

　　Salt and freshly ground black pepper to taste

　　3 cups beer (lager)

Step 1

Step 2

　　Real StewHarvard Common Press